Zucchini Carpaccio with Bottarga

By LeeBoruchow

Ingredients

• 2 medium zucchini
• Coarse sicilian sea salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil from sicily
• 1/2 lemon, juiced
• 1 piece bottarga di muggine
• 12 small fresh mint leaves
• 2 zucchini flowers

Preparation

Step 1

Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with sea salt and pepper. Drizzle over the olive oil and lemon juice. Using a mandolino or a vegetable peeler, shave very thin slices of bottarga and place them over
zukes. Garnish with mint leaves and torn pieces of zuke blossoms. Serve immediately.