- Beef (thin slices, as for carpaccio) 400 grams
- Zucchini 4
- Mint 1 sprig
- Lemons 2
- Extra virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
Beef carpaccio with zucchini and mint is a typically fresh and tasty summer preparation. The beef, thinly sliced as in carpaccio, and flavored with an emulsion based on lemon juice, oil and fresh mint, is very soft and incredibly fragrant. To give a pleasant colorful and crunchy note, we have the zucchini, arranged alternately with the slices of meat. An elegant and refined dish, but also very easy to assemble, perfect for a summer dinner and you don't really want to get near the stoves.
How to prepare beef carpaccio with zucchini and mint
Wash the zucchini and cut the ends, then slice them with a knife or a potato peeler to obtain very thin slices (1).
Wash the mint, peel it and chop finely with a knife (2).
Collect the mint in a small bowl, add the oil (2) and the juice of a lemon and beat well until you will have obtained a homogeneous aromatic emulsion.
Arrange the meat on the plate and alternate it with the slices of zucchini (3).
Season the carpaccio and zucchini with the prepared emulsion (4).
Perfume everything with a little grated lemon zest (5).
Season with salt, a pinch of pepper and a sprig of basil and serve (6).
It is always recommended to consume the freshly prepared beef carpaccio. If there is something left, cover it with a sheet of cling film and keep it in the refrigerator for 1 day maximum.