Paper-thin zucchini slices dressed with olive oil, lemon and fresh basil make this appetizer a classic example of Italian simplicity. Achieving thin, even slices takes skill with a knife or mandoline.
Use a sharp knife or mandoline to cut the zucchini into even, paper-thin slices.
Arrange the slices on a large plate, overlapping them.
Whisk the olive oil with the lemon juice, salt and black pepper.
Drizzle the dressing over the slices, scatter with basil leaves and serve immediately.
Make sure your knife is sharp when slicing the zucchini. A blunt knife will crush and tear the slices. Add the dressing just before serving; if added too early, it may draw out moisture and soften the zucchini.
İlk denememde bıçağım yeterince keskin değildi, dilimler eşit kalınlıkta çıkmadı ve bazıları yırtıldı. Mandolin kullanınca 2 milimetreye kadar incelttiğim dilimler çok daha düzgün oldu, bu tarif gerçekten doğru ekipmanla kolaylaşıyor.
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