THIS RECIPE takes Michael Tusk right back to a particular place. “Years ago, I had a zucchini carpaccio in the Tuscan countryside that stirred my imagination,” the chef said. “I remember it as so simple and fresh.”In his final Slow Food Fast contribution, Mr. Tusk pays homage to that dish while making it entirely his own. He layers raw zucchini, simply marinated in lemon juice and salt, on top of warm zucchini given a quick sear. “You can do the searing in a pan or on a grill,” Mr. Tusk said.

Source: Wall Street Journal July 29, 2020 15:22 UTC