Zucchini Carpaccio with ground Brazil Nuts
The recipe is as simple as the picture implies. You will need one small zucchini (courgette) per person which you need to thinly slice on a mandoline (or by hand if you can manage), a little bit of red onion, as well as high quality cold-pressed virgin olive oil, a must to help you enjoy Italian flavours. While the original Tuscan recipe uses parmesan cheese, I suggest the following nut-based alternative.
Prepare a Brazil Nut crumble by pulsing one handful of these nuts in a small processor together with a pressed clove of garlic and some Himalayan crystal salt. This salty and savoury crumble is great to provide an extra bite to so many dishes, as parmiggiano can do so well… Just sprinkle this on top of your sliced zucchini.
To prepare the plate, it's dead simple. You can be inspired by the image or try it your own way. Place the sliced zucchini, onion and nut crumble nicely on the plate and pour some olive oil on top. Press some lemon juice on top as well. The point of the carpaccio is to let the oil penetrate the dish during a few minutes before eating, but you basically got this dish ready in just a few minutes. I have to admit I used too much onion, especially as it wasn't the sweet kind… Sweet red onions work much better here, and you don't need as much as is pictured! Add a few black olives if you want, for both color and taste. I served this with a spicy red pepper soup and a black cherry crumble. If you'd like these recipes too, please let me know by leaving a comment below!!!
