CARPACCIO DI ZUCCHINI

CON ANGURIA E TARANTELLO

Instructions:

 

Slice the zucchini paper thin on a mandolin and toss into a mixing bowl. Add the chilies, 4 tablespoons extra virgin olive oil, orange zest and juice and season with salt and pepper. Lay the zucchini and chili slices on 4 plates like mini carpaccio's.

 

Toss the watermelon cubes and the frisee into the same bowl, add the remaining olive oil and toss gently to coat. Place a pile of the watermelon mixture in the center of each plate of zucchini pieces and then shave the mojama with a mandolin over in paper thin slices.