Zucchini sliced paper-thin and dressed with olive oil, lemon and fresh basil makes this meze, one of Italian cuisine's classics that draws its strength from simplicity. Keeping the slices even and thin takes real skill with a knife or mandoline.
Slice the zucchini paper-thin and evenly, using a sharp knife or a mandoline.
Arrange the slices on a wide plate, slightly overlapping.
Whisk the olive oil with the lemon juice, salt and black pepper.
Drizzle the dressing over the slices, scatter the basil leaves and serve right away.
Make sure your knife is sharp when slicing the zucchini, since a dull blade crushes and tears the slices. Drizzle the dressing just before serving, as adding it too early can make the zucchini release water and go limp.
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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