Usuba
Fresh Zucchini Carpaccio with Truffle
A delicate raw appetizer made from young zucchini with a crispy texture. Zucchini is ideal for carpaccio: it's fresh but without grassy roughness. The dish is adorned with Parmesan and truffle oil, which transform a simple vegetable into a festive treat.
- Total
- 20 min
- Standard serving
- 299.6 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Cut the zucchini into thin slices.
- 2
Step 2
Cut the chili pepper in half, remove the seeds, and chop finely.
- 3
Step 3
Place a bed of arugula on the plate.
- 4
Step 4
Arrange zucchini slices on the arugula.
- 5
Step 5
Sprinkle with chopped chili pepper and grated Parmesan.
- 6
Step 6
Dress with olive oil, season with salt, drizzle with truffle oil, and serve immediately.
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