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The Italians invented aperitivo.
When staying in Milan last December as well as in Rome this month we were happy about aperitivo. It starts in late afternoon & let you have some wine or Spritz or cocktails together w/ a selection of savory bits & bites usually presented as a buffet. Until early evening you may indulge in drinks & food…
For the record:
My better half & I like to do aperitivo – on a small scale i. e. just the 2 of us – when at home during weekends.
You get prosciutto, salame, green & black olives, marinated vegetables, small tramezzini, pizza bits, salads… A lot of the buffett food you’ll also find at your favorite Italian restaurant. However, we found a very fresh appetizer one day in a bar: carpaccio di zucchini.
You start w/ a zucchini, some arugula & Parmesan…
Grab a big plate…
(If you like you may rub a sliced clove of garlic over the plate!)
…& pull the arugula to pieces.
Add some dressing out of olive oil, balsamic vinegar & sweet mustard…
Now it gets really tricky:
- Cut the zucchini into slices as thin as possible (try about 1 mm!).
- Add some lemon flavoured oil, but only a touch. (Don’t drown the zucchini in oil!)
Then make a layer of zucchini on top of the arugula & add freshly ground pepper.
Last step: shred the Parmesan!
…& scatter the Parmesan on top!
What do we have?
- a layer of hearty crispy arugula in olive oil & balsamic vinegar w/ a touch of sweetness (& a hint of garlic – if you like!)
- soft thin zucchini slices w/ a touch of lemon flavour & lots of pepper
- hearty salty Parmesan on top.
Take some fresh baguette & dig in… don’t forget a glass of crisp white wine… or a Spritz…
The businesswoman w/ too many office hours thinks
Looks good – but it’s to be served asap. Otherwise I think the arugula will get soft…