Zucchini Carpaccio with Almonds

This recipe comes from “My Italian Garden”, by Viana La Place. I’ve made it my goal to photograph her recipes as often as time allows. They are simple, beautiful, and quite underrepresented in her book. How can one understand the beauty of raw zucchini without a photograph? I also find her instructions interesting, she even instructs the reader on the preferred shape and color of the platter. La Place really emphasizes that food is part of a beautiful life. I couldn’t agree more.

This dish is simplicity in beautiful Italian form. It may not be for everyone, as many of us are not used to raw zucchini. I found it wonderfully clean tasting, just slightly rich from the olive oil, and salty from the Parmigiano-Reggiano cheese. The almonds add texture and another dimension to this summer salad.

You’ll need a mandolin or wide vegetable peeler to make this one.

Ingredients
½ cup whole almonds
4 small, very firm zucchini, preferable just picked, ends trimmed
Extra virgin olive oil
Sea Salt
Parmigiano-Reggiano Cheese

PREHEAT the oven to 375 degrees.

SPREAD the almonds on a baking sheet and toast for approximately 10 minutes. Remove from the oven and let cool.

SELECT a large oval platter, preferably white. Use a mandolin or a wide vegetable peeler to make long shavings of zucchini. Spread the zucchini on the platter, drizzle with olive oil, and sprinkle lightly with salt.Working over the zucchini with a standard vegetable peeler, SHAVE enough Parmesan to lightly cover the zucchini.

Coarsely CHOP the almonds and distribute evenly over the cheese. Immediately before serving, embellish with an additional very light drizzling of olive oil.

Recipe by Viana La Place. Picture and write-up by Laura Flowers