Zucchini Carpaccio

Who said carpaccio always has to be made with meat? We're sharing our friend Luisa Mafei's recipe.

Ingredients:

• 1 large zucchini, or two small zucchinis
• ⅓ cup of lemon juice
• 1 clove of garlic
• 1 dessert spoon of capers
• ¼ cup of almonds
• ½ teaspoon of salt
• A pinch of white pepper

For the sauce:

• 1 tablespoon of Dijon mustard
• 1/4 cup of olive oil
• ½ tablespoon of molasses, or honey
• 1 tablespoon of water
• Salt to taste

Slice the zucchini thinly, preferably using a mandoline (if you don't have one, here's a tip: buy one, it's not expensive and will change your relationship with vegetables forever!). Place the slices in a deep dish and drizzle with lemon juice. Peel and grate the garlic and add it to the dish, along with salt and white pepper. Mix well with your hands.

Cover with a shallow dish and refrigerate for twenty minutes. Remove from the refrigerator, mix again, and refrigerate for another twenty minutes. Drain the marinade using a sieve. The marinade can be stored in the refrigerator and used later to season salads.

Prepare the carpaccio sauce: in a bowl, dissolve the molasses in the water using a fork. Then, add the mustard and salt, mix well, and add the olive oil, stirring constantly.

Cut the almonds into three pieces each, and toast them in a frying pan over medium heat until they are golden brown. Season with a little salt.

He arranges the marinated zucchini slices on a plate, drizzles them delicately with the mustard sauce, and finishes with capers and toasted almonds.