Here we are at the first August post for our year-long #KitchenMatrixCookingProject; you can read more about that project here. Wendy of A Day in the Life on the Farm selected our recipes this month and she has an amazing line-up for summer produce planned. This week, we're focusing on zucchini. Here's what the others whipped up.
If you don't have a copy of Bittman's cookbook, his zucchini matrix is online. He offers a dozen different preparations including barbequed zucchini, curried zucchini, and zucchini dip. I decided to try two of the three raw zucchini recipes.
From the two accounts I can find for the name, carpaccio, both reference a painting. Venetians claim that carpaccio was invented at Harry's Bar when, in the 1950s, a countess was told that she should only eat raw meat. The owner, Cipriani, named the dish - raw, sliced beef with a mustard sauce - after painter Vittorio Carpaccio whose paintings often used those colors.
The other Italian city to lay claim to the invention of carpaccio is Milan. A similar tale, involves a weathly woman who was prescribed a diet of raw meat. But since it was not socially acceptable for a woman of her stature to order raw meat, the owner suggested she use a code word. When she asked, "what word should we use?" she was sitting beneath a Carpaccio painting. That was it. However it was actually named, this dish was pretty as a painting.
The other Italian city to lay claim to the invention of carpaccio is Milan. A similar tale, involves a weathly woman who was prescribed a diet of raw meat. But since it was not socially acceptable for a woman of her stature to order raw meat, the owner suggested she use a code word. When she asked, "what word should we use?" she was sitting beneath a Carpaccio painting. That was it. However it was actually named, this dish was pretty as a painting.
Ingredients
- zucchini (I used 2 large ones)
- freshly ground salt
- freshly ground pepper
- olive oil
- freshly squeezed lemon juice
Procedure
Using a vegetable peeler, slice the zucchini into ribbons and spread them out on a platter. Sprinkle with salt and pepper. Drizzle with olive oil and lemon juice. Let stand for at least 10 minutes for the dressing to soften the ribbons. Serve immediately.
I totally love a shaved zucchini salad. Thanks for all of the research on carpaccio!! This one sounds delicious!!!
ReplyDeleteThis sounds wonderful. Zucchini is such a great foil for so many different flavors.
ReplyDelete