Chef Paul Bertolli's Zucchini Carpaccio

Chef Paul Bertolli's Zucchini Carpaccio
Photo by James Carrier

1. In a bowl, mix 1/4 cup champagne vinegar, 2 tablespoons minced shallot, and 1 teaspoon salt. Let stand 5 minutes. 2. Whisk in 3/4 cup extra-virgin olive oil. 3. Rinse 2 small green and 2 yellow zucchini (8 ounces total) and trim off ends. Using a mandoline, slice squash lengthwise 1/16 inch th...

View full recipe at My Recipes

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