My baby is back, after spending days at the computer doctor. What was wrong with it? Apparently nothing, the entire ordeal took place just to aggravate me. Maybe a conspiracy or..… Maybe not. Well it’s better this way; I don’t know what I would do without it…. I felt lost these last few days, like a family member had left. But now it’s back, yuruuuul! I’m happy. Are you attached to your computer also? It wasn’t always like that, since I started this blog I became very attached to mine. So much so, that my husband nicknamed it “the lover”. Well, what can I say? I made lots of friends, and I get to share my passion with people that are also passionate about food. What more one need to be happy? And in the spirit of celebration today I made this zucchini carpaccio, I absolutely love carpaccio but not every restaurant serves it. So last week I saw in one of my magazines this recipe and decided to give it a try, and wow…. only thing I can tell you I’ll be buying tones of zucchinis from now on.
Zucchini Carpaccio
- Using a mandolin, thinly slice the zucchinis and arrange on a plate in one layer. Drizzle with caper vinaigrette.
- Capers Vinaigrette:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 clove of garlic
- 1 tsp. capers
- ½ tsp salt
- 1tsp Dijon mustard
- 1tsp lemon juice
- Freshly ground black pepper
- In a food processor or blender, mix all the ingredients.
- Top with capers and shaved Parmesan cheese.
{ 5 comments… read them below or add one }
Menina, que coisa mais fofa essa abóbora!!!! Aqui no Brasil ainda não achei dessas!!!! beijos
Hey Anna,
I am glad your PC is back!! This zucchini carpaccio looks so tasty! I love yellow zucchinis!! That vinegratte looks yummie too!
I totally agree. I can’t live without my computer. I have to turn on the computer everyday and it’s so hard without it. That’s a brillant idea. Elegant too.
Hi Erica, it was delicious and so light. Your hubby will love. 😉
Hi Anna,
That recipe sounds and looks wonderful, great dish for vegetarians like my husband.
Glad your computer is back