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March 21, 2011

Zucchini Carpaccio and Some Carvings

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!









28 comments:

  1. You are an terrific artist!!!

    I would like to have that japanese mandoline....but we won't go to Japan next summer...as you can imagine..... :(...hugs, Flavia

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  2. These carvings are magnificent and I love the zucchini slice displays. So beautiful! They make such a lovely series. Great work once more.

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  3. These carving are awesome. so beautiful. love your nice work.

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  4. Wow, the carvings are brilliant but the way you present your food is so very special. I will have to practise!! Diane

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  5. I heard music while I read this.

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  6. Michelangelo.....ogni giorno mi stupisci sempre di più! Questa tua ultima creazione è degna del nome che porti! Bravissimo

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  7. Amazing work as always! I love the zucchini carpaccio idea! Brilliant!!

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  8. Absolutely beautiful!!.....I love just seeing them!.....Congratulations!!...........Abrazotes, Marcela

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  9. I love carpaccio, is delcious!!!

    :D

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  10. sluuuuurp che squisitezza!!! :-D sei super bravoooooooooooooooo!!! complimenti!

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  11. I am overwhelmed by your artistry!!!!!!

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  12. Ma che carine le tue zucchine!!! bravissimo!!

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  13. I had this idea that Zucchini were boring. Not any more. Michelangelo strikes again!

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  14. Hi 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

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  15. Hola 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

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  16. I keep saying the same thing about all your creations but that is really marvelous!!


    US Masala

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  17. They should have let you do the Sistine Chapel! Beautiful work Arthur!

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  18. Ya echaba de menos estas cosas tan chulas que haces siempre, qué buen toque le da el queso Manchego

    Abrazos

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  19. That looks so yummy, another excellent piece of work:)

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  20. You are truly a master of presentation. I never knew zucchini and watermelon could look so good!

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  21. Your carvings are so amazing...such talent!

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  22. hi 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!!

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  23. Awesomeness 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.
    Keep inspiring me!
    Ciao! Have a wonderful day!

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  24. Hola Michelangelo: Estoy alucinada con tu trabajo. Eres todo un artista!
    Felicitaciones.

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Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States