Francesca’s Zucchini Carpaccio Recipe

Francesca’s Zucchini Carpaccio Recipe

Ingredients:

2 pcs of zucchini (small, fresh); trimmed on ends
1/3 c of arugula leaves; chopped roughly
3 Tbsps of oil (olive oil, extra virgin)
1 tsp of vinegar (balsamic)
Fine salt (sea)
Pepper (freshly ground, to taste)
1 pc of cheese (Parmigiano Reggiano, 4-6 oz)

Instructions:

Slice zucchini to rounds, as thin as a paper. Arrange slices onto large platter and sprinkle over arugula. Drizzle vinegar along with oil; season pepper and salt.

Shave the cheese into curls directly onto platter, covering arugula and zucchini. Serve at once.

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