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Shaved Squash Carpaccio with Capers and Ricotta Salata


Serves 4

  • by from Fine Cooking
    Issue 142

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.

  • 3 medium yellow summer squash or zucchini, or a mix (about 1 lb.)
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 oz. ricotta salata or Manchego
  • 1 Tbs. brined capers, drained and chopped

Using a vegetable peeler, shave off long strips of squash, rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.

Drizzle with lemon juice and olive oil. Season to taste with salt and pepper. Use a vegetable peeler to shave the ricotta salata over the squash. Top with the capers, and serve.

nutrition information (per serving):
Calories (kcal): 90, Fat Calories (kcal): 60, Fat (g): 7, Saturated Fat (g): 2.5, Polyunsaturated Fat (g): 0.5, Monounsaturated Fat (g): 3.5, Cholesterol (mg): 5, Sodium (mg): 320, Carbohydrates (g): 4, Fiber (g): 1, Sugar (g): 2, Protein (g): 4

Photo: Scott Phillips

lovely & light for summer. Wondering about the thyme in the title but not listed in recipe ingredients or instructions??

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