I’ve had this concept for sometime on my mind…Zucchini Carpaccio. Clotilde has been lauded for her version. I’ve read of people enjoying this plate on their Italian vacation and I’ve seen many on the internet give their own interpretation. Is there room for one more Zucchini Carpaccio? Let me squeeze in, Petey’s got another one!
When I made this, I had some trepidation at offering a “raw” dish to Greeks who like everything “well-done” (sigh).
As you can see, it’s a dish that’s easy on the eyes but how will it taste? It tasted fantastic!
Every bite gave me a new taste…”there’s some lemon”…”Ooh, now that’s some cheese”…”yum, a mulberry”!
Mulberries are my subject matter for this week’s Weekend Herb Blogging which is hosted this week by Susan of Food Blogga.
Mulberries may look like raspberries but they are of the Morus family. They grow quite easily and can be a little messy as birds go nuts for these berries. The tree we have bears fruits of a white, light purple and a dark purple berry….all wonderfully sweet!
A mulberry tree endures a Canadian winter so I assume these hearty plants are easy to grow, they just need direct sun.
If you’re lucky, the birds in your neighborhood will drop some seeds in your yard and you’ll have you’re own mulberry tree!
Zucchini Carpaccio With Mulberries
1 zucchini, thinly sliced
300 oz. crumbled Manouri
3 Tbsp of extra virgin olive oil
2 Tbsp coarse sea salt
2 Tbsp cracked black pepper
1 small clove of garlic, minced
juice & zest of 1/2 lemon
2 tsp fresh thyme
1/2 pint of mulberries
Balsamic Vinegar
- Using a mandoline, slice your zucchini into thin slices. Starting from the outside of the plate, place your slices in overlapping circular pattern on the plate, until you’ve reached the centre. (If you’re making this ahead of time, cover with cling-wrap and refrigerate).
- Ten to fifteen minutes before serving, add the olive oil, coarse sea salt, cracked black pepper, garlic, lemon juice, thyme, Manouri, lemon zest and mulberries. Just before serving, drizzle some Balsamic vinegar.
This does sound quite delicious! I like raw zucchini quite a lot, especially with those yummy toppings. And now I am realizing that despite the nursery rhyme, I’ve never tasted mulberries. I’m not sure I’ve even seen them. I wonder if they’re even available here? Must check on that.
Kalyn, if they can grow in Canada, they can grow anywhere!
Oh, Peter, this is a fabulous recipe! Truly. The only time I’ve eaten mulberries was on a trip to Portland and Seattle. The first basket of freshly picked berries was so luscious that my husband and I went back to the market where we bought two more baskets and ate every single one! I would love to try this recipe, so the hunt for mulberries has just begun! Thanks for a unique WHB entry.
We have a huge mulberry tree in our front garden. I have yet to taste one, the birds get them all!
The ones that I see on the ground are much thinner than yours. Maybe someday I’ll get a ladder and see what I can find!
Love the carpaccio!
This looks delicious and I will definitely try it. I will try and find mulberries around here, or figure out a substitute. The presentations is very nice. By the way, I recently discovered Manouri: a grocery store I sometimes shop at carries it and I use it in a pasta recipe that I had originally developed with ricotta salata.
Simona, I made it again with blackberries and it was just as good!
As for Manouri, yes it’s similar to ricotta silata (salty).
That was so nice of you! Thank you so much. Today, inspired by your recipe, I started writing a post on… well, it will be a surprise. Stay tuned: I will probably get it out on Thursday.