Opinion – Terra Vegana: Make a zucchini carpaccio (and it’s okay to say zucchini is not a carpaccio)

I accept from now on the criticism of anyone who tells me that I forced myself to call a zucchini carpaccio. But let’s face it: the name is much nicer than “thinly sliced ​​zucchini slices with mustard sauce”, right?

Furthermore, transposing nomenclatures from traditional cuisine to plant-based cuisine is an act of freedom that allows the recognition by those who eat the foods they have always eaten, in versions without animals (or without animal derivatives).

And that brings comfort and a sense of belonging — so let me call the zucchini slice carpaccio, that shouldn’t bother anyone.

Strictly speaking, it wouldn’t even be completely wrong, since “carpaccio” does not mean “finely sliced ​​meat”.

The Italian dish was created at Harry’s Bar in Venice by Giuseppe Cipriani, and was nicknamed in honor of the red tones of Italian painter Vittore Carpaccio. A beetroot would be more reliable, but raw zucchini has more delicacy and freshness.

The “jump of the cat” of the vegan carpaccio is to marinate the vegetables before serving.

The marinade, which should always be made by mixing an acidic liquid with salt, adds flavor and changes the texture of the zucchini, softening it slightly. The sauce in the recipe follows the tradition, with the omnipotence of mustard, and the molasses is poetic license to balance the acidity of the marinated zucchini.

Roasted almonds and capers to finish, and you’re done: a 100% vegetable carpaccio, easy to prepare, and ideal to serve on hot days as a starter, accompanied by rolls or toast.

Carpaccio Of Zucchini

INGREDIENTS

1 zucchini.

⅓ cup of lemon juice.

1 clove of garlic.

1 dessert spoon of capers.

¼ cup of almonds.

½ teaspoon of salt.

Pinch of white pepper.

for the sauce

1 tablespoon of Dijon mustard.

¼ cup of olive oil.

½ tablespoon of molasses.

1 tablespoon of water.

Salt to taste.

PREPARATION

1. Slice the zucchinis finely, preferably with the help of a mandoline (if you don’t have one, here’s the tip: buy one at the nearest market, it’s not expensive and it will change your relationship with vegetables forever!).
2. Place the sliced ​​zucchinis in a deep dish and drizzle with the lemon juice. Peel and grate the garlic and add it to the plate, also add the salt and white pepper. Mix well with your hands. Cover with a shallow plate and set aside in the fridge for twenty minutes. Remove from the fridge, mix again and set aside in the fridge for another twenty minutes.
3. Drain the marinade using a sieve. The marinade can be stored in the refrigerator and used later to season salads.
4. Prepare the carpaccio sauce: in a bowl, dissolve the molasses in the water with the help of a fork. Then add the mustard and salt, mix well and add the oil, mixing all the time.
5. Cut the almonds into three pieces each, and roast in a skillet over medium heat until they are golden brown. Season with a little salt.
6. Arrange the marinated zucchini slices on a plate, drizzle gently with the mustard sauce and finish with the capers and toasted almonds.