Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine! I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through. Cut Finely is the Secret It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out…
Salmon Carpaccio with Fennel & Pear is a two-times marinated Salmon served with a pear & fennel side, a sweet compote and a crunchy fennel and pear topping. This Salmon Carpaccio with Fennel & Pear recipe is my take on a dish I had at a fantastic tapas bar called “La Pepita.” I love this combination of fennel and pear; it brings a certain “je ne sais quoi” to the dish. This recipe is simple but contains many steps. I assure you it’s worth the effort. Also, choose a good “sashimi” grade Salmon since we won’t cook it. Double Marinated Salmon The first marinade is a “dry” one, Gravlax-style, mainly made of salt, sugar and a touch of dill. However, Gravlax usually marinates longer; we want the flesh to stay “soft” and not over-cured for this recipe. This marinade will change the texture of the fish slightly for a firmer…