Shaved Squash Carpaccio with Capers and Ricotta Salata

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.

3 medium yellow summer squash or zucchini, or a mix (about 1 lb.)
1 Tbs. fresh lemon juice
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 oz. ricotta salata or Manchego
1 Tbs. brined capers, drained and chopped

1. Using a vegetable peeler, shave off long strips of squash, rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.

2. Drizzle with lemon juice and olive oil. Season to taste with salt and pepper.

3. Use a vegetable peeler to shave the ricotta salata over the squash.

4. Top with the capers, and serve.

Source: Fine Cooking Shaved Squash Carpaccio with Capers and Ricotta Salata

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