Vegeterian Carpaccio
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From The Joslin Diabetes Great Chefs Cook Healthy Cookbook, by Frances Towner Giedt, Bonnie Polin, Ph.D., and the Nutrition Services Staff of Joslin Diabetes Center. |
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Whether dining in the warm interior or the lush garden, you might think you're actually eating in Tuscany. Maristella Innocenti came from Florence to cook for her sister Lorella and her husband John Brennan, owners of this delightful East Village restaurant, using their family recipes. This carpaccio is very simple, relying on the freshest of ingredients and a drizzle of good extra-virgin Tuscan olive oil for its superb intermingling of earthy flavors.
Ingredients
2 medium zucchini, very thinly sliced
8 large button mushrooms, very thinly sliced
salt (optional)
freshly ground pepper
4 teaspoons pine nuts
1 8-ounce piece Grana Padano cheese OR parmigiano, thinly shaved
4 teaspoons extra-virgin olive oil
4 teaspoons finely chopped parsley
Arrange the zucchini on a large serving plate and top with the mushrooms. Season with a little salt (if you're using) and pepper to taste. Sprinkle with pine nuts and cheese shavings.
Drizzle with olive oil, sprinkle with the parsley, and serve.
Makes 4 servings.
Joslin Choices: 2 medium-fat protein, 1 vegetable, 1 fat
Per Serving: 212 calories (61% calories from fat), 15 g total fat (6 g saturated fat), 15 g protein, 6 g carbohydrate, 2 g dietary fiber, 22 mg cholesterol, 533 mg sodium, 467 mg potassium.
