Zucchini Carpacio

The Brilliance of Patricia Wells

Patricia Wells is another one of my favorite chefs.  She is a cookbook author and teacher who divides her time between Paris and Provence. Her book Patricia Wells at Home in Provence (1996) won the James Beard Award for Best International Cookbook. Wells is the only American and the only woman to be a restaurant critic for a major French publication, L’Express (1988–1991). She was also a restaurant critic for the International Herald Tribune from 1980 until 2007.

Here is one of her dishes, using fresh summer zucchini.

Zucchini Carpacio

Fresh lemon juice
Olive oil
Zucchini
Avocado
Pine nuts
Fresh thyme
Salt and pepper

In a small jar, combine a couple of tablespoons lemon juice with 1 teaspoon salt. Shake to blend. Add 1/2 cup of the best olive oil you have (or pistachio or walnut oil) and shake again to blend.

Trim ends of 5-8 fresh zucchini. Slice lengthwise as thinly as possible. Place slices on one or two platters, drizzle the lemon mixture all over them and sprinkle with pine nuts, thyme, salt and pepper. Cover and let marinate up to an hour at room temp.

When ready to serve, add avocado slices and sprinkle with goat cheese.

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