She went from cooking meals at a remote cabin without running water to working the line kitchen at some of the biggest restaurants in New York City! This is Amy Thielen’s life and she wrote a book about it! “Give a Girl a Knife” is now available in paperback and we decided to invite Amy to tell us about it! But Amy doesn’t stay out of the kitchen. She makes Zucchini Carpaccio while telling us about it.
She’s judging a cooking contest tomorrow, Saturday, June 21st 2018. For details and how to enter, click here.
1 pound fresh summer zucchini or yellow summer squash (about 2 medium)
1/2 teaspoon salt, plus more to taste
freshly ground black pepper
juice of 2 lemons, more or less
fresh basil leaves, torn
1/2 cup freshly shelled pistachios, crushed
1/3 cup extra-virgin olive oil
shaved Sartori BellaVitano cheese
red pepper flakes (optional)
Using a mandoline slicer, thinly slice the zucchini into 1/8-inch thick rounds. Layer fish-scale-style, overlapping, onto a shallow platter; you should have three layers. After each layer, sprinkle the zucchini liberally with salt. Let the zucchini sit for ten minutes to perspire. Place another platter of the same size on top of the serving platter, press lightly, and tip to pour off the excess zucchini water.
Blot with a paper towel, then douse the zucchini with lemon juice and olive oil. Garnish with torn basil, crushed pistachios, shards of parmesan cheese and red pepper flakes, if desired. Serve at room temperature. May be made a few hours ahead and covered; garnish right before serving.