Chef Paul Bertolli's Zucchini Carpaccio

Name: Chef Paul Bertolli's Zucchini Carpaccio
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters slivered fresh basil leaves; 59 milliliters champagne vinegar; 177 milliliters extra-virgin olive oil; 6 servings Parmigiano-Reggiano cheese; 79 milliliters toasted pine nuts; 1 teaspoon salt; 2 Tbsps minced shallots; 2 smalls green and 2 yellow zucchini (8 ounces total)

Chef Paul Bertolli's Zucchini Carpaccio is a gluten free and primal side dish. This recipe makes 6 servings with 423 calories, 13g of protein, and 40g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up shallots, pine nuts, salt, and a few other things to make it today.

Instructions

In a bowl, mix 1/4 cup champagne vinegar, 2 tablespoons minced shallot, and 1 teaspoon salt.

Ingredients you will need

Champagne Vinegar

Shallot

Salt

Equipment you will use

Bowl

Let stand 5 minutes.

Whisk in 3/4 cup extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Whisk

Rinse 2 small green and 2 yellow zucchini (8 ounces total) and trim off ends. Using a mandoline, slice squash lengthwise 1/16 inch thick, discarding first and last slices from each.

Ingredients you will need

Zucchini

Squash

Equipment you will use

Mandoline

In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 1/2 minutes. Arrange warm slices in a single layer in a cooking parchment-lined baking pan and brush tops with vinaigrette. Cover and chill until cold, at least 20 minutes.

Ingredients you will need

Vinaigrette