Fresh zucchini are the best for slicing with a Japanese mandoline. It can shave paper thin slices you can arrange and dress for carpaccio.Cooked zucchini is delicious but having them raw this way is quite an eating experience too. After putting your favorite dressing and garnish, the zucchini will taste so delicious you would not even know they're raw. Drizzle olive oil, lemon juice, some freshly ground black pepper, and sea salt. Then garnish with your favorite cheese like ricotta, goat, shavings of parmigiano or pecorino and nuts too if you wish. For the herbs, you can choose from thyme, mint, chives or shreded leeks, tender parsley or even rosemary flowers.
Pine nuts and shavings of Manchego are added to this one.
Balsamic vinegar that is extravecchio is sprinkled over the zucchini and capers. I carved regular and globe zucchini for you too.
Enjoy!
You are an terrific artist!!!
ReplyDeleteI would like to have that japanese mandoline....but we won't go to Japan next summer...as you can imagine..... :(...hugs, Flavia
These carvings are magnificent and I love the zucchini slice displays. So beautiful! They make such a lovely series. Great work once more.
ReplyDeleteThese carving are awesome. so beautiful. love your nice work.
ReplyDeleteWow, the carvings are brilliant but the way you present your food is so very special. I will have to practise!! Diane
ReplyDeleteI heard music while I read this.
ReplyDeleteSuper inspirador. Gracias!
ReplyDeleteAbsolutely awesome ♥
ReplyDeleteMichelangelo.....ogni giorno mi stupisci sempre di più! Questa tua ultima creazione è degna del nome che porti! Bravissimo
ReplyDeleteAmazing work as always! I love the zucchini carpaccio idea! Brilliant!!
ReplyDeleteAbsolutely beautiful!!.....I love just seeing them!.....Congratulations!!...........Abrazotes, Marcela
ReplyDeleteI love carpaccio, is delcious!!!
ReplyDelete:D
sluuuuurp che squisitezza!!! :-D sei super bravoooooooooooooooo!!! complimenti!
ReplyDeleteI am overwhelmed by your artistry!!!!!!
ReplyDeleteMa che carine le tue zucchine!!! bravissimo!!
ReplyDeleteI had this idea that Zucchini were boring. Not any more. Michelangelo strikes again!
ReplyDeleteHi Michelangelo....Do you read Spanish?...Because I made some recommendations to make the almond/pistachio pudding, but they are in Spanish (written in orange).....If you need the translation, then let me know....Cheers, Marcela
ReplyDeleteHola Michelangelo ...pero que artista eres , que destreza al diseñar los alimentos ...y que imaginacion para elaborar ....me apunto este carpacio de calabacin y manchego ..contraste de sabores estupendos ..bsssMARIMI
ReplyDeleteI keep saying the same thing about all your creations but that is really marvelous!!
ReplyDeleteUS Masala
They should have let you do the Sistine Chapel! Beautiful work Arthur!
ReplyDeleteYa echaba de menos estas cosas tan chulas que haces siempre, qué buen toque le da el queso Manchego
ReplyDeleteAbrazos
That looks so yummy, another excellent piece of work:)
ReplyDeleteYou are truly a master of presentation. I never knew zucchini and watermelon could look so good!
ReplyDeleteYour carvings are so amazing...such talent!
ReplyDeletehi arthur, i almost missed this post..so beautiful especially the wavy ones and the rounds ones look like little beads that we wear on our necklaces. I just realised that you hv changed yr blog name.."art"..what a appropriate word..all in your heart!!
ReplyDeleteAwesomeness in every page of your blog Arthur, i may not comment every post but i always enjoy all of them, thank you for teaching me the art of serving simple food harmoniously displayed and exceptionally carved.
ReplyDeleteKeep inspiring me!
Ciao! Have a wonderful day!
Hola Michelangelo: Estoy alucinada con tu trabajo. Eres todo un artista!
ReplyDeleteFelicitaciones.