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Food

Stephanie Alexanders Zucchini carpaccio with lemon oil

Preparation time
20 Minutes
Cooking time
10 Minutes
Serves
4

Choose a fresh and bright white like Sauvignon Blanc or Pinot G to pair with Stephanie Alexander's uncomplicated Zucchini carpaccio with lemon oil.

Ingredients

200–300g zucchini

12 mint leaves

60–80g Parmesan or ricotta salata

Extra virgin olive oil

1 tbsp small capers

Sea salt

Freshly ground black pepper

2 tsp vincotto

2 tsp lemon-infused extra virgin olive oil

1 handful young rocket leaves, stalks removed


Recipe by: Stephanie Alexander

Photography by: Kristoffer Paulsen

Styling by: Julie Haines

Food prep: Emma Rosen

Method

1. Slice zucchini lengthways into 5mm strips and set on tray for a few minutes. Bundle mint leaves and slice through very finely. Set aside.

2. Take preferred cheese and shave plenty of fine slices with a vegetable peeler. Set aside.

3. Line a plate with paper towel. Tip a teaspoon or so of olive oil into a large, well-seasoned frying pan. Sauté capers over medium heat for a few minutes until they open up like little flowers, then scoop out onto paper-lined plate and set aside.

4. Add a very small amount of olive oil to the same pan over medium heat. Add some zucchini slices side by side, but don’t crowd the pan – cook in batches for less than a minute. Quickly turn and cook flipside for 30 seconds then remove, placing slices close together on serving platter. Repeat until all zucchini has been lightly fried, adding a little olive oil only as needed. 

5. Dress zucchini with fried capers and a scattering of mint, then season with salt, pepper, a few drops of vincotto, and a few drops of lemon-infused olive oil. Serve immediately with cheese shavings and rocket. 


Wine Match

Sauvignon Blanc

Food
Preparation time
20 Minutes
Cooking time
10 Minutes
Serves
4

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