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carpaccio, meet squash and zucchini.

Carpaccio is traditionally a dish consisting of raw meat, usually red meat, served thinly sliced. This past month, I cooked for a group of vegetable lovers and decided to put local squash and zucchini in the spotlight with a squash and zucchini carpaccio. I emulsified olive oil from with lemon juice and seasoned it with just a little salt and pepper. If you prefer other vegetables, feel free to peel them and call them #carpaccio. You are allowed, AND encouraged. Check out my recipe-less "recipe" below.

Squash, zucchini or other vegetables that you can peel and eat raw (cucumber, carrots...)

1 lemon, juiced and zested

Salt and pepper-to taste

Ricotta salata- shaved

Basil- chiffonade

A high-quality balsamic drizzle- the aged varieties from Modena, Italy are thick and sweet

Shave vegetables. Mix together olive oil, lemon juice, salt and pepper until thoroughly combined.

Mix vegetables and dressing together, let marinate for 30 minutes. Shave ricotta salata into the same bowl. Mix it all together gently.

Plate it carefully, let it stand tall! Bring out your inner Picasso, and shave more ricotta salata on top. Finish the dish with basil, and garnish with the balsamic.


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