Richfield Farms Zucchini Carpaccio Recipe
fennel pollen oil, toasted walnuts, shaved caprino, figs, lemon
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Ingredients
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Zucchini Carpaccio
Method
Preparation
- 1
- 2
Toast the Walnuts
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 8-10 minutes or until golden brown, stirring halfway through. Remove and let cool.
- 3
Slice the Figs
Wash the figs and slice them into quarters or rounds depending on your preference.
- 4
Prepare the Fennel Pollen Oil
In a small bowl, mix the fennel pollen with the oil. Allow it to infuse for about 10 minutes before using.
- 5
Shave the Caprino Cheese
Using a vegetable peeler, shave the caprino cheese into thin slices or shavings.
Assembly
- 6
Arrange the Zucchini
On a large serving platter, arrange the zucchini slices in an overlapping pattern, covering the entire surface.
- 7
Add the Figs and Nuts
Scatter the sliced figs and the toasted walnuts evenly over the zucchini.
- 8
Drizzle with Fennel Pollen Oil
Drizzle the prepared fennel pollen oil generously over the entire dish.
- 9
Finish with Cheese and Seasoning
Top with shaved caprino cheese, then season with salt and freshly ground black pepper to taste.
- 10
