fbpx

Zucchini Carpaccio with Ricotta-Mint

Zucchini Carpaccio is a dish made from very thin slices of raw zucchini drizzled with a good olive oil and a contrasting vinegar or lemon juice. In this recipe, quenelles (oval dumplings) of fresh ricotta are added.  A healthful dish that can be served anytime of the year you can find zucchini. It takes minutes to prepare and requires no cooking. It can be served as an appetizer or a side dish. Chef Alba

Zucchini Carpaccio with Ricotta-Mint
Zucchini Carpaccio with Ricotta-Mint
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Zucchini Carpaccio is a dish made from very thin slices of raw zucchini drizzled with a good olive oil and a contrasting vinegar or lemon juice. In this recipe, quenelles (oval dumplings) of fresh ricotta are added.  A healthful dish that can be served anytime of the year you can find zucchini. It takes minutes to prepare and requires no cooking. It can be served as an appetizer or a side dish. Chef Alba
Servings
4 - 6 people
Servings
4 - 6 people
Zucchini Carpaccio with Ricotta-Mint
Zucchini Carpaccio with Ricotta-Mint
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Zucchini Carpaccio is a dish made from very thin slices of raw zucchini drizzled with a good olive oil and a contrasting vinegar or lemon juice. In this recipe, quenelles (oval dumplings) of fresh ricotta are added.  A healthful dish that can be served anytime of the year you can find zucchini. It takes minutes to prepare and requires no cooking. It can be served as an appetizer or a side dish. Chef Alba
Servings
4 - 6 people
Servings
4 - 6 people
Ingredients
Servings: people
Units:
Instructions
  1. Using a mandolin or a very sharp knife, slice the zucchini into very thin coins. On a platter, arrange the zucchini in shingles overlapping each one slightly and forming concentric circles.
  2. Add the zest and juice of lemon over the zucchini and sprinkle with Secolari Wild Porcini Sea Salt. Cover in plastic wrap and refrigerate for at least 1 hour.
  3. Before serving, top with the chopped herbs, little quenelles or dollops of ricotta, and thread of Secolari Sevillano Extra Virgin Olive Oil. Drizzle with white balsamic. Refrigerate for an hour, serve cold or at roomp temperature.
Share this Recipe

Black Friday Sales Extended get Up to 30% off on all items

X

Wordpress site Developed by Ninja Creative Marketing