photo by Romulo Yanes |
from Gourmet Every Day
submitted by Anne
Halsted
serves 4 to 6 as a
side dish
1½ pound zucchini (about 3 large)
1¼ teaspoon salt
½ pound arugula leaves cut into ½-inch wide strips (6
cups)
1 ounce (½ cup) coarsely grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
¼ teaspoon black pepper
special equipment: an adjustable-blade slicer
Cut zucchini crosswise into paper thin
slices with slicer. Toss zucchini slices with 1 teaspoon salt in a large
colander set over a bowl and let drain for about 20 minutes. Then rinse
zucchini slices well, then drain, pressing gently on slices to extract any
excess liquid. Pat zucchini slices dry with a paper towel.
Put arugula greens in a large bowl. Sprinkle
in ¼ cup Parmigiano-Reggiano and remaining ¼ teaspoon salt. Drizzle 1½
tablespoons of oil over greens and toss.
Arrange zucchini slices over arugula
greens, then drizzle with remaining oil and sprinkle with remaining ¼ cup
Parmigiano-Reggiano and pepper.
This
is a meat-free carpaccio, a crisp mix of zucchini and arugula gets a boost from
olive oil and salty cheese. Summer squash at its seasonal peak would lend a
crisp-tender bite and mellow flavor.
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