Here is a recipe on to make homemade courgette carpaccio. This recipe is best made with courgette Albenga or trompette (trumpet) that has got a nice light crunchy texture compared to ordinary courgette. It is commmonly found in the mediterranean along the French and Italian Riviera. Not seen in the shops or supermarkets here in the UK. However it is possible to grow them. Ebay seed shop @premierseeds sells them. The variety of courgette is also mention by botanist James Wong in his book ‘Grow for Flavour’. So do try and grow them but bewarn that they can grow and produce like crazy.
This post may contain affiliate links which means I will make a small commission at NO COST to you should decide to click thru the link and make a sale. For more information here is my disclosure policy.
We do visit Italy quite often and they are found in the shops and supermarkets from early to late summer. In the restaurants there you will find courgette trompette/ Albenga in a lot of the dishes there as they yield a lot. it is possible to use baby courgette you can get here in the UK at Waitrose. However, the taste will not be quite the same but similiar.
This recipe is a carpaccio made with corgette. It is a great summer dish as it’s serve cold. A great to eat on a hot summers day.
Courgette carpaccio recipe
Serves about 4 people as a small starter
1 medium size courgette trompette / Albenga or 300 grams of baby courgette
1 tablespoon extra virgin olive oil
one tablespoon (approximately) parmesan cheese (or dairy free cheese for vegan option)
1 few turns of black pepper grinder or black pepper powder
juice of 1 lemon
Prepare the courgette trompette. Sliced the courgette into 5 cm (2 inches) long then slice as thinly as you can. Do this for all the courgettes that you have got. Then blanch them in a pot of boiling water. Once it’s about to be cook after 3 minutes or till it’s still tender but not quite cook through yet. This is to maintain it’s crunchiness. Then plunge it into ice cold water to keep it crunchy and prevent it from further cooking. Lay it out on a plate spread out thinly. then colld it down by putting it in the fridge.
After 30 minutes, take it out from the fridge then add olve oil, cheese, lemon juice and pepper. Serve cold.