Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Zucchini Carpaccio




Source of Recipe


Pascal Lorange- Fig and olive. Melrose place Hollywood CA


List of Ingredients




1 pound zucchini
1/4 C pine nuts
1/4 C olive oil
3 T fresh lemon juice
1 pinch freshly ground black pepper
1 pinch sea salt
6 T shaved Parmigiano-Reggiano cheese

Recipe



Slice squash penny thin using a mandoline, then arrange slices slightly overlapping on 3 round plates. Cover with plastic wrap and chill until serving time. A maximum time of up to 3-4 hours.
Toast pine nuts over medium heat in a dry saute pan until slightly browned ( about a minute) and set aside in a small bowl.
Whisk together olive oil and lemon juice. When ready to serve, drizzle dressing over squash. Season with salt and pepper, then sprinkle with cheese and pine nuts.