Zucchini Ribbons with Pecorino Cheese and Truffle Oil

Zucchini Pecorino

Updated from the TasteFood archives

Abundance is a good thing, and at this time of year when the garden has a seemingly endless supply of late summer squash or courgettes, it helps to have a repertoire of recipes that puts these gifts to good use.  I discovered this amazingly simple salad of Zucchini and Pecorino Cheese with Truffle Oil in Florence last summer.  In true Italian style, this salad has a minimum of ingredients.  The key lies in their quality, since they are the stars of the show.  In this case, end-of-summer zucchini is paired with a nutty, mildly piquant Pecorino Cheese and dressed with high quality extra-virgin olive oil and white truffle oil.  The olive oil will bind the salad, while the truffle oil will seve as garnish.  This is also economically efficient, as truffle oil is pricey – you need only to use it sparingly as the final flourish.  (Keep your truffle oil in the refrigerator, and it should last between 3-6 months before its aroma begins to weaken.)  I bought this bottle directly from the restaurant that served me the salad – my favorite kind of souvenir.

Truffle Oil

Zucchini Ribbons with Pecorino Cheese and Truffle Oil

As soon as the zucchini is salted it will begin to sweat, so prepare salad immediately before serving. Serves 4-6 as a side dish or appetizer

4 medium-sized zucchini, about 1 1/2 pounds
2 tablespoons extra-virgin olive oil
1 tablespoon white truffle oil
Sea salt, about 1 teaspoon or to taste
Freshly ground black pepper

1/4 cup shaved pecorino cheese such as Pecorino Sardo or Pecorino Toscana

Trim ends of zucchini.  Peel the zucchini with a vegetable peeler lengthwise in long ribbons, rotating to peel evenly, stopping when you see the seeds. Discard core. Place zucchini ribbons in a medium-sized bowl.  Add extra-virgin olive oil, truffle oil, sea salt and pepper.  Toss gently to combine.  Arrange on salad plates or in bowls.  Sprinkle with Pecorino shavings.
Serve immediately.

4 responses to “Zucchini Ribbons with Pecorino Cheese and Truffle Oil

  1. Pingback: e

  2. this is so unfair.. now that i’ve just got rid of my 5kg bag of courgettes and struggled to find ways of bringing them to the masses, the recipes are coming in thick and fast – i will have to buy some more just to try this!!!

  3. I would hate to be the cause of more courgettes, but this recipe is worth it!

  4. That’s one of my favorite ways to eat zucchini. So simple. So delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s