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Panizzi Evoé Bianco Toscana igt

Zucchini carpaccio with goat cheese

Wash the zucchini well, clean them and cut them into thick slices. Grill them on a hot plate, then season with chopped basil, lemon juice, salt and pepper. On the side, mix the cheese well with the chopped parsley and salt.

Chop the black olives. Make some small balls from the goat cheese and roll them in the chopped olives. Wash the radicchio leaves, dry them and put them on individual saucers. Form a bed of zucchini, add the goat cheese, garnish with the diced tomato and the radishes cut into the shape of a flower. Season again with a drizzle of oil and serve immediately.

Ingredients (4 people): 400 g of zucchini, basil leaves, fresh parsley, a little oregano, fine salt, black pepper, 2 dl of extra virgin olive oil, 1 lemon, 4 red radishes, 4 single servings of goat cheese , 1 jar of black olives, 2 ripe tomatoes, a few red chicory leaves to garnish.