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ZUCCHINI CARPACCIO with Sea Salt and Bottarga
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| Serves 4
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2 medium zucchini
Coarse sicilian sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil from sicily
1/2 lemon, juiced
1 piece bottarga di muggine
12 small fresh mint leaves
2 zucchini flowers
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with sea salt and pepper. Drizzle over the olive oil and lemon juice. Using a mandolino or a vegetable peeler, shave very thin slices of bottarga and place them over
zukes. Garnish with mint leaves and torn pieces of zuke blossoms. Serveimmediately.
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