Saturday, October 3, 2009

Zucchini Carpaccio

Carpaccio generally means very thinly cut, raw meat or fish. In the past decade, it has, however, been used to define any thinly cut, raw edible! Maybe the Italian word gives food a certain cachet!!

This is a very simple recipe - and quick to make.

Serves 2
4 zucchini
2 tbs olive oil
2 tsp lemon juice
1 clove garlic, crushed
Fresh chives, chopped
1 tsp fresh parsley, chopped
Salt and pepper to taste

Cut the zucchini lengthwise - best will be using a potato peeler. Place the slices in a dish, sprinkle the herbs, garlic, olive oil and lemon juice. Leave for a couple of hours then eat!

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.