Here are some recipes from the chefs, adapted for home
use:
Zucchini Carpaccio Salad
(serves 6)
We could not take this salad off the menu at the Festival
in 2005, it was so popular! No wonder, given the superb
range of zucchini available in central Tuscany in July
and August. The recipe is based on a similar one from
the nearby Pieve a Castello, the 8th Century former monastery
which is now a tourist facility, and where some recitals
are held during the festival.
You will need:
- 2 medium sized zucchinis
- Lemon juice and the zest from the lemons
- Olive oil.
- About 150 gms of the best finely grated parmesan
cheese
- Salt and pepper |
Thinly slice the zucchini lengthways using a mandolin.
(Use a cheese slicer if you don't have a mandolin.)
Arrange some zucchini slices in a layer in a large porcelain
dish, sprinkle with lemon juice and a little olive oil
(be sparing with both - you want the zucchini wet,
but not floating in excess oil or juice) and a little
lemon zest. Lightly season and sprinkle with parmesan
cheese. Repeat this process until all the zucchini has
gone. Let stand for 20 minutes.
Before serving twist the zucchini slices into swirls,
and place into piles on a serving dish. Sprinkle with
any remaining lemon zest and a little more parmesan. |
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