A nod to carpaccio, this strater is a beauty.
Slices of dried sausage made with chianti (an Italian red wine) are arranged at the bottom of a plate then covered with strings of warm lemon zucchini, white beans and dibufala mozzarella shredded into large pieces. A herb and lemon vinaigrette ties it all together.
2 green zucchini, cut into thin ribbons using a mandolin
60 ml (1/4 cup) olive oil
1 lemon, finely grated zest and juice
15 ml (1 tbsp.) flat-leaf parsley leaves, chopped, plus more for serving
15 ml (1 tbsp) chopped basil leaves, plus more for serving
15 ml (1 tbsp.) chopped mint leaves, plus more for serving
1 can 398 ml (14 oz) white beans (cannellini), rinsed and drained
1 small red onion, thinly sliced
1 thinly sliced red wine salamino (see note).
1 ball of 100 g mozzarella di bufala, torn into pieces
Place the rack in the center of the oven. Preheat the oven to 220°C (425°F).
2 Place zucchini on a nonstick or parchment-lined baking sheet. Coat the zucchini with 30 ml (2 tbsp.) of the oil. Bake for 5 minutes. Add the lemon zest. Salt and pepper.
3 Meanwhile, in a bowl, combine the remaining olive oil, lemon juice, herbs, white beans and onion. Add salt, pepper and mix well.
4 Cover small plates with sausage slices. Spread the courgettes on top, alternating with the white beans and the cheese. Decorate with small leaves of parsley, basil and mint.
A sausage with a strong taste such as Roma Chianti will go perfectly with this fresh starter.
