Here is my recipe for zucchini tagliatelle with pine nuts and Parmesan. Until now, I wasn’t in the habit of eating raw zucchini, and I was pleasantly surprised by this salad, which is both light and full of flavor.
Raw zucchini is very easy to digest and pleasant to eat. The slices are cut very thinly and generously dressed with a delicious lemon vinaigrette. In fact, in Italy, this salad is called carpaccio di zucchine, which clearly indicates that the zucchini should be cut thinly, "carpaccio" style.
Speaking of which, I strongly recommend using a mandoline for this. This tool will save you a lot of time and help you achieve thin, evenly sliced strips. Don’t forget to wear a cut-resistant glove, as it’s really easy to cut yourself with the mandoline when you reach the end of the vegetables!
To make this salad a success, I recommend choosing only very young zucchini—small ones, in other words—that haven’t had time to develop seeds. This way, your “tagliatelle” will be the right size, not too wide, and most importantly, seedless.
You can make this salad with zucchini of different colors. In my case, I used green and yellow zucchini. Personally, I like to keep the zucchini skin on, as it adds extra flavor and vitamins. The zucchini strips will also look even prettier that way!
There you go—I hope you’ll feel inspired to make this Italian zucchini salad with Parmesan and toasted pine nuts.
Enjoy, and thank you in advance for your comments 😃
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