This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese.
The pine nuts are raw here, as Italians rarely toast them.
Active time: 10 min Start to finish: 20 min
Recipe information
Yield
Makes 4 first-course servings
Ingredients
Special Equipment
Preparation
Step 1
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Step 2
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
Step 3
Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
Step 4
Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
Step 5
*Available at specialty produce markets and some supermarkets. **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).
