Zucchini and Parmigiano Reggiano Unite in a Delicious Dish

Introduction to a Classic Combination

Sometimes it’s very simple combinations of ingredients that wow the palate; a bowl of perfectly seasoned olives teamed with sliced salami; wedges of crisp sweet-tart apple paired with aged white cheddar; blanched greens sautéed with pancetta, garlic and red chili flakes. Or, a stunning “carpaccio” made with raw paper-thin zucchini slices, buttery extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts. It’s a classic concoction with roots in the south of France.

The components, because there are so few, need to be perfect. The extra-virgin olive oil plays a crucial role; it needs to be aromatic and buttery, almost sweet. The zucchini needs to be thinly sliced, a mandoline is handy for this.

Zucchini Carpaccio Recipe

Overview

The Zucchini Carpaccio is a dish that embodies the simplicity and elegance of French cuisine. With its few but high-quality ingredients, it’s a perfect representation of how less can be more in cooking.

Ingredients

1 pound medium zucchini (diameter about the size of a quarter)
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
4 tablespoons shaved Parmigiano Reggiano
4 tablespoons toasted pine nuts; see cook’s notes

Cook’s Notes

To toast pine nuts, place in small dry skillet on medium heat. Shake handle frequently to redistribute pine nuts, cooking until lightly browned. Watch carefully because they burn easily. Cool completely before use.

Directions

1. Trim zucchini ends. Cut into paper-thin slices using a mandolin or vegetable peeler. Arrange the zucchini slices, slightly overlapping, on a large, flat platter. Cover with plastic wrap. Refrigerate until ready to serve.
2. In a small bowl whisk the olive oil and lemon juice. Just before serving, whisk the olive oil dressing briefly to blend it, drizzle it over the zucchini, season with salt and pepper, scatter the cheese and the pine nuts on top, and serve.

Source and Credits

Source: Pascal Lorange, former executive chef at the now shuttered Fig & Olive restaurant in Newport Beach
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Conclusion

The combination of zucchini, olive oil, pine nuts, and Parmigiano Reggiano is a testament to the beauty of simplicity in cooking. Each ingredient plays a vital role, and when combined, they create a dish that is greater than the sum of its parts. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress and satisfy your taste buds.

FAQs

• Q: What is the best way to slice zucchini for this recipe?
  A: The best way to slice zucchini for the Zucchini Carpaccio is to use a mandoline or a vegetable peeler to get very thin slices.
• Q: Can I use other types of cheese instead of Parmigiano Reggiano?
  A: While other hard cheeses can be used, Parmigiano Reggiano is preferred for its unique nutty flavor that complements the dish perfectly.
• Q: How do I prevent pine nuts from burning while toasting?
  A: To prevent pine nuts from burning, cook them in a small dry skillet on medium heat and shake the handle frequently to redistribute the nuts. Keep a close eye on them as they can burn easily.