Sometimes it is combinations of very simple ingredients that impress the palace; A bowl of perfectly seasoned olives associated with salamis in slices; Apple districts with a crisp sweet pie associated with aged white cheddar; Sautéed green banches with flakes of pancetta, garlic and red chili. Or, a superb “carpaccio” made of raw slug slices, extra virgin olive oil in butter, fresh lemon juice, among razed Reggiano and grilled pines. It is a classic concocion with roots in the south of France.
The components, because there are so little, should be perfect. Extra virgin olive oil plays a crucial role; He must be aromatic and buttered, almost sweet. The zucchini must be barely decided, a mandolin is practical for this.
Carpaccio Zucchini
Yield: 6 to 8 portions
INGREDIENTS
1 medium zucchini book (diameter to approximately the size of a quarter)
1/4 cup of extra virgin olive oil
1 lemon juice
Freshly ground salt and black pepper
4 tablespoons of Rasé Reggiano Shared
4 tablespoons of grilled pine nuts; See cook notes
Cook notes: To grill the pine nuts, place in a small dry pan over medium heat. Shake the handle frequently to redistribute pine nuts, cooking until it is slightly golden. Look carefully because they burn easily. Cool completely before use.
INSTRUCTIONS
1. Treat the zucchini. Cut into thin paper slices using a mandolin or vegetable peeler. Arrange the zucchini slices, overlapping slightly on a large flat tray. Cover with plastic film. Refrigerate until it is ready to serve.
2. In a small bowl, whisk the olive oil and lemon juice. Just before serving, whisk the vinaigrette briefly with olive oil to mix it, burn it on the zucchini, season with salt and pepper, disperse the cheese and pine nuts on top and serve.
Source: Pascal Lorange, former executive chef of the restaurant Fig & olive now closed in Newport Beach
The award -winning food writer Cathy Thomas wrote three cooking books, including “50 best plants on the planet”. Follow her to cathythomascooks.com.
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