Parmesan Zucchini with Balsamic Recipe

Eic Ripert
Parmesan Zucchini Balsamic
We are going to prepare a warm capaccio of Zucchini . With a peeler I am removing one inch of the skin. I always like to remove some of it, not the entire skin but some of it. Now, I am going to slice the Zucchini, when you slice something wrong you always cut a little bit of the flesh and then it is not going to roll it anymore. It is going to be stable; you are not going to help yourself. Removing the end, I am going to slice with a very sharp knife. The real capaccio is made of meat, its slice very thinly. The Italian serves it with some olive oil and some balsamic vinegar. Today, capaccio became a very popular word. And soon as you use something slice very thinly; you can use that there on capaccio
We are going to brush our tray which is called aluminum foil with a little bit of olive oil to make sure that the Zucchini does not stick. And then I am going to arrange the Zucchini inside the tray. A little bit of fresh ground pepper on top then some fine sea salt and I am make sure of that I am very focus when I am doing the seasoning because the Zucchini is so thin. If you are not concentrate it in putting the salt and pepper you may have something extremely spicy or extremely salty. Now I am drizzle in some olive oil everywhere covering my Zucchini. We have the toaster oven and the broil. We are going to slide the tray it and we will going to cook for a few minutes.
While the Zucchini is cooking, I am going to slice some fresh parsley. And I am going to show you how we do, you take the leaves almost like one by one and I like to cut the parsley in julienne in not chop because when you chopped you cannot bruised the leaves, the flavours becomes very different than just slicing it. I have a little peel of leaves, I am going to roll it delicately and then with a very sharp knife I am going to slice my parsley and you can see it is very loose on the cutting board, it is not going to oxidize, the flavor are not going to change, it is not going to taste like grass. It is going to take like parsley.
We took actually about three minutes to broil the Zucchini’s; I am going to sprinkle some the parmesan on top of its now. And then we will start to plates our wrong capaccio, so it is very delicate. The difficult practice to make sure that you do not break them. You keep them a hole and it is all about presentation here because I put some olive oil on the tray. They are not sticking and it is easy to remove then but very delicate.
Now some fresh parsley every where a little bit more parmesan . Some of the olive oil coming from the tray, and is going to have a very nice flavor, the Zucchini juice, the olive oil and the parmesan. I am going to drizzle with a little bit of balsamic. This balsamic vinegar was been age a very, very long time I think it is about a 100 years and this one is very rich , very thick and it is also very primitive in times of cost but if you can afford it use this one is the best. And our capaccio of Zucchini is ready. The Zucchini, the toaster oven, three minutes and delicious.



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