Francescas Zucchini Carpaccio (Hl)

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Francescas Zucchini Carpaccio (Hl) Ingredients

2 sm Fresh zucchini	Fine sea salt
1/3 c Tightly packed arugula;	Freshly ground black pepper
2 tb Extra virgin olive oil	4 oz Parmigiano-reggiano cheese;
1 ts Balsamic vinegar

Instructions for Francescas Zucchini Carpaccio (Hl)

Trim the ends off the zucchini and slice into paper-thin rounds on a mandoline, meat slicer or with a 1-mm food processor blade. Be careful. Put the zucchini on a large serving platter. Chop the arugula and sprinkle it over the zucchini. Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper. Shave curls of cheese directly over the platter to cover the zucchini and arugula. Serve immediately. Yield: 4-6 servings, as an appetizer. Courtesy of Faith Willingers "Red, White and Greens" Nutritional information: 184 calories and 14 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF277 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997

Main Ingredient: ZucchiniCuisine: Uncategorized

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