Recipe - Francescas Zucchini Carpaccio (Hl)

2 small Fresh zucchini
1/3 cup Tightly packed arugula;
roughly chopped
2 tablespoon Extra virgin olive oil
1 teaspoon Balsamic vinegar
Fine sea salt
Freshly ground black pepper
4 ounce Parmigianoreggiano cheese;
(up to 6)

Trim the ends off the zucchini and slice into paperthin rounds on a
mandoline, meat slicer or with a 1mm food processor blade. Be careful. Put
the zucchini on a large serving platter. Chop the arugula and sprinkle it
over the zucchini. Drizzle with the olive oil and the balsamic vinegar.
Season with salt and pepper. Shave curls of cheese directly over the
platter to cover the zucchini and arugula. Serve immediately.

Yield: 46 servings, as an appetizer.

Courtesy of Faith Willinger's "Red, White and Greens"

Nutritional information: 184 calories and 14 grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHF277

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997