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Zucchini and Rocket Carpaccio is a light and refreshing dish that takes inspiration from the traditional Italian carpaccio. Unlike the original carpaccio, which uses thinly sliced raw meat or fish, this vegetarian version highlights the delicate flavors of raw zucchini (also known as courgette) and peppery rocket (arugula). The zucchini is typically sliced very thin, often with a mandoline, to create paper-thin rounds or ribbons, while the rocket provides a spicy contrast.
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RECIPE BY : Chef Dominique RIzzo
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Ingredients:
- 3 large zucchini, thinly sliced with a vegetable peeler
- 4 tbsp (60ml) extra virgin olive oil
- 2 tbsp (30ml) lemon juice
- 2 cloves garlic, finely chopped
- 1 tbsp verjuice
- Salt and pepper to taste
- 2 good handfuls rocket
- handful flat-leaf parsley, leaves picked
- handful mint leaves picked
- shaved parmesan to serve
Method:
- Marinate the zucchini with the olive oil, lemon juice, garlic, verjuice and salt and pepper for 10 minutes.
- Toss the rocket and herbs with the zucchini and the dressing .
- Top with the shaved parmesan and serve cold.
