Yellow and Green Zucchini Carpaccio with Mixed Nuts

Name: Yellow and Green Zucchini Carpaccio with Mixed Nuts
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Yellow zucchini (summer squash) 1.7 cups; Zucchini green 1.8 cups; Almonds 1 oz; Hazelnuts 1.1 oz; Mint to taste; Extra virgin olive oil 1 ½ tbsp; Parmigiano Reggiano PDO cheese 12 months 4.2 oz; Fine salt to taste; Precooked chickpeas 10 tbsp; Extra virgin olive oil 6 tbsp; Lemon juice 4 tsp

Difficulty: Easy
Prep time: 15 min
Serving: 4

PRESENTATION

Yellow and Green Zucchini Carpaccio with Mixed Nuts borrows its name from a format most diners associate with paper-thin raw meat — and then abandons everything else about it. The zucchini goes in raw, sliced thin enough to turn translucent, with the yellow and green ribbons arranged so they alternate into something that looks far more considered than the effort behind it.

No heat, no stove, nothing cooked at any stage. Creamy chickpeas give the plate body, the mixed nuts bring crunch, and shaved Parmigiano Reggiano cuts through with a little sharpness — together they push this zucchini carpaccio well past composed salad territory without making it a production. It's the kind of thing guests assume took longer than it did.

INGREDIENTS

Yellow zucchini (summer squash) 1.7 cups (200 g)

Zucchini 1.8 cups (200 g) - green

Almonds 1 oz (30 g)

Hazelnuts 1.1 oz (30 g)

Mint to taste

Extra virgin olive oil 1 ½ tbsp (20 g)

Parmigiano Reggiano PDO cheese 4.2 oz (120 g) - 12 months

Fine salt to taste

for the chickpea cream: Precooked chickpeas 10 tbsp (100 g); Extra virgin olive oil 6 tbsp (80 g); Lemon juice 4 tsp (20 g)

Preparation

How to prepare Yellow and Green Zucchini Carpaccio with Mixed Nuts

To prepare the yellow and green zucchini carpaccio with mixed nuts, start with the chickpea cream. Pour into the bowl of a blender the well-drained chickpeas 1, the lemon juice 2 and the extra virgin olive oil 3.

Add a pinch of salt 4, then blend until you obtain a smooth, soft and homogeneous cream 5. If necessary, you can add a splash of water or a little more oil to adjust the consistency. Once ready, set it aside. Wash and trim the yellow zucchinis 6.

Slice them into very thin slices with a mandoline 7, trying to obtain a uniform thickness. Then do the same with the green zucchinis: trim them 8 and slice them 9.

Set the zucchinis aside 10 and make flakes of Parmigiano Reggiano PDO with a vegetable peeler 11. Arrange the zucchinis directly on serving plates, alternating the two colors to create a harmonious and inviting effect 12. At this point you can lightly salt them, according to your personal taste, or leave them natural, considering that the Parmigiano Reggiano will already give the dish a pleasant savoriness.

Dress the zucchinis with a drizzle of extra virgin olive oil 13. Coarsely chop the almonds 14 and the hazelnuts 15.

Using a teaspoon, distribute the chickpea cream among the zucchini slices 16, creating small dollops, then add both the hazelnuts 17 and the almonds 18.

Finish with the flakes of Parmigiano Reggiano PDO 19 and a few mint leaves 20. Serve the carpaccio immediately 21.

Storage

It is recommended to eat the zucchini carpaccio immediately after preparation, to best appreciate its freshness and texture. If necessary, you can store it in the refrigerator for a few hours, covered with plastic wrap. Freezing is not recommended.

Tip

For an even more aromatic result, you can enrich the carpaccio with other fresh aromatic herbs, such as basil, thyme or marjoram. In addition, you can replace almonds and hazelnuts with pistachios, walnuts or cashews, choosing the nuts you prefer or have available.

For the translation of some texts, artificial intelligence tools may have been used.

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