ZUCCHINI CARPACCIO with Sea Salt and Bottarga



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. Serve immediately.