Skip to content

CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


 

RECIPE

SErves 2

A CookTale

At dinner at our good friend Maureen’s, who is a food stylist, food editor, cookbook writer and an exceptional cook, was this delightfully fresh first course. I made a note that one day soon it would be on our dinner table. I sent her an e-mail recipe request, and her response was, “I didn’t use a recipe. I used a julienne peeler for the zucchini – tossed it with olive oil, lemon juice, s&p, then added chopped fresh basil, shaved Parmesan, and toasted pine nuts. That’s it!” And it was what I anticipated, a fresh delicious appetizer and it took no time to prepare just before dinner.

INGREDIENTS

2 Zucchini (cut in half to 4″ pieces)
1 TB of EVOO
Kosher Salt & Pepper
The juice of 1 Lemon
12 Basil Leaves (cut to a chiffonade)
1/4 Cup of Toasted Pine Nuts
Parmesan Cheese (wide shavings with a vegetable peeler)

METHOD

1. With a julienne peeler or a mandoline slice about 4 cups of Zucchini

2. Chiffonad the Basil Leaves.

3. Toast the Pine Nuts

4. Toss the two ingredients together in a large bowl. Add the Salt, Pepper, EVOO, Lemon juice, and Pine Nuts. Plate & top with the Parmesan shavings.

Advertisements

%d bloggers like this: