Zucchini Carpaccio with Ricotta Salata and Mint

Description

A fresh and refined appetizer that enhances the simplicity of quality ingredients. Thinly sliced zucchini marry with the savoriness of smoked aged ricotta, the freshness of mint and the fragrance of Calabrian EVO oil. Ready in 15 minutes, perfect for surprising guests.

Ingredients

• 4 medium fresh zucchini
• 80g smoked seasoned ricotta cheese
• Fresh mint leaves to taste
• 4 tablespoons of Calabrian EVO oil
• Juice of half a lemon
• Salt and black pepper to taste
• Toasted pine nuts (optional)

Preparation

1. Wash the zucchini and cut them into very thin ribbons with a vegetable peeler or mandoline.
2. Arrange the zucchini ribbons on a serving platter, overlapping them slightly.
3. Dress with EVO oil, lemon juice, salt and freshly ground black pepper.
4. Grate plenty of smoked aged ricotta over the zucchini.
5. Top with fresh mint leaves and toasted pine nuts. Serve immediately.