Stefano Ferrari, co-owner of LIFeSTYLE in Bedford, shares his recipe for Zuccini Carpaccio and Foglie D’Ulivo Pasta with Cherry Tomatoes and Zucchini.
- 2 Zucchini medium size
- Salt, pepper and EVOO Anfosso to taste
- Slices of Parmigiano Reggiano cheese
Slice the zucchini lengthwise with a potato peeler.
Start to plate the carpaccio: lay 3 slices of zucchini in one direction and top them with salt, pepper and evoo Anfosso to taste. Lay the second layer of zucchini in the other direction and top them again with salt, pepper and evoo.
After the fourth layer, top the zucchini again with salt, pepper and evoo and add 4 or 5 thin slices of Parmigiano cheese.
FOGLIE D’ULIVO PASTA
WITH CHERRY TOMATOES AND ZUCCHINI
- 1 Lb Foglie d’Ulivo pasta (with spinach)
- 1 cup of cherry tomatoes halved
- 1 cup of cubed zucchini
- Evoo, salt and pepper to taste
- Parmigiano Reggiano cheese
Boil the pasta in salted boiling water. In the meantime chop the zucchini, half the tomatoes and put them in a salad bowl. Add salt, pepper and evoo Anfosso to taste and mix.
When the pasta is al dente, drain it and mix it with the vegetables. Spread some Parmigiano Reggiano on top before serving.
Visit LIFeSTYLE at 108 E. Pitt Street in Bedford, give them a call at (814) 623-2703, or visit them online for more information.