Zucchini Poppy Carpaccio Recipe

Zucchini Carpaccio

[Zucchini Poppy Carpaccio]

As promised, here is the recipe for the first course in the flower menu I created for the French edition of ELLE (issue #3154, June 12, 2006). My thanks to Catherine Roig for allowing me to reproduce the recipes here. The picture above is a shot of the magazine page: the food styling is by Valérie Lhomme, the photography by Edouard Sicot.

Where does one find poppy vinegar? In Paris, it can be purchased at Izrael (30 rue François-Miron in the 4th). In other parts of France, you can order it online through the Chocolaterie Des Lis in Nemours. Elsewhere, try your luck at your favorite gourmet-and-quirky-stuff shop. If you can’t find it, substitute raspberry or sherry vinegar.

For the rest of the menu, see:
~ Lavender-crusted duck magret,
~ Raspberry and violet tartlets.

Courgette au Coquelicot en Carpaccio

2 small firm zucchini, about 400 grams (14 ounces)
60 grams (2 ounces) semi-dry goat cheese, crumbled or cut in thin shavings
2 tablespoons poppy vinegar (substitute raspberry or sherry vinegar)
3 tablespoons fruity extra-virgin olive oil
2 teaspoons fresh thyme flowers, or 1 teaspoon dried thyme
Fleur de sel, freshly ground pepper

Serves 4.

Cut the zucchini in paper-thin slices with a mandoline or a very sharp knife. Arrange the slices on four plates in a circular pattern starting from the outside, each slice overlapping the previous one. Top with cheese, drizzle with vinegar and oil, and sprinkle with thyme, salt, and pepper. Cover and let rest for 10 to 15 minutes somewhere cool (but not the fridge) before serving.

What do I do with the remaining poppy vinegar? Use it in a marinade for sea bass or scallops, to deglaze the juices of a roasted chicken, to spike up a green lentil salad, or as a reduction for a salad of sliced strawberries.

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  • gisele

    Clotilde – they look absolutly gorgeous! Thank you for posting these recipes!

  • Stunning! Congrats, Clotilde, and I’ll add my thanks to Catherine Roig for allowing you to reprint the recipes. They’re superb.

  • iamchanelle

    simple and fresh – love it! i just so happen to have two zucchini just waiting to be eaten…

  • I don’t think I’ve ever tried uncooked zucchini. I guess I’ll have to try it ;).

  • Clotilde, you have beautiful recipes! The flower theme is so romatic. And including the “what do I do with” leftover ingredients is a very nice touch. Congrats!

  • Well after FOUR no wait five newstands, the news is – shipment in NYC today of this week’s ELLE! they didn’t know what time though :(
    waiting…

  • jenjen

    Hello Clotilde, I’m so disappointed that we dont get the French version of Elle here, I would have loved to see your feature. How exciting by the way.

    You recipe sounds interesting, I don’t know if we can get poopy vinegar here but im going on a hunt this weekend to see of I can find some.

  • Risottogirl

    I bought poppy vinegar at the Agriculture Show in Paris in March 2005. It is lovely and I still have a bit left!

  • Poppies! Wow. Who knew? THanks for the fun recipes.

  • Hannah

    I too will add my sadness that French Elle is not available in Australia.

    However, as a lover of the French language, I’d like to say that I’ve found my new favourite word – coquelicot. I must admit, I’ve been sitting here saying it over and over to myself. It just sounds so wonderful!

    So thank you, Clotilde!

  • Congradulations! I went straight to my newstand and bought a fresh copy. Your recipes look absolutely beautiful and I’m loving the little restaurant guide!

  • Just so beautiful! I might buy Elle for the first time ever but I am not sure where to get it out in the middle of now where which is where I live :0

    I am so excited for you!

    Nika

  • I stumbled across your blog on a search for “fabulous blogs”…now I know why you are considered fabulous! I’ll add you to my list of favs!

  • Clotilde:

    Congratulations on ELLE!

    Also, you were mentioned in the Wall Street Journal June 17, 2006 issue in a feature on food and the web.

  • Risottogirl

    This was truly fabulous, Clotilde.

    I grated rather than crumbled an aged somewhat dry (the way I like it!)Redwood Hills (CA) crottin. Because the poppy vinegar is hard to come by, I also plated servings with a good sherry vinegar and with a raspberry vinegar. All were excellent. Lots of thyme flowers. Beautiful!

  • Well still no ELLE in NYC yet :(
    Evidently the copies come via Canada on Tuesdays and Saturdays…
    I think those Canadian fans gobbled them all up & there were none left for us, since there was no Sat delivery.
    Trés triste, but I have not given up hope yet :)

  • Yum. I am a big fan of Zucchini carpaccio. I’m looking forward to trying your recipe!

  • i wrote in the previous entry that i have a copy of French Elle [bought here in NL]. looked at every page but didn’t see this courgette recipe/pic :( huh? now i’m not sure if it’s the same French Elle issue [may/june. no issue #3154]. i couldn’t have missed these pages…i want to see it in print! :) cheers

  • Saudades – It is indeed issue number 3154, with Jennifer Aniston on the cover. The recipes are on page 126…

  • thanks, Clotilde! …aha! i knew mine isn’t the same issue. this is what i’ve got http://www.intermagazines.com/?rubrique=21&numero_titre=223

  • ahhhhh…….i get it now. my copy is actually ‘Elle a` Table’ !!! no wonder :) i’m picking up the other Elle this weekend when i go to AMS.

  • Hi Clothilde,
    I think I’ve officially been convinced to purchase a mandoline. I love zucchini. Thanks for the recipes.
    Julie

  • Be forwarned, once you’ve tried poppy vinegar, you won’t settle for substituting raspberry or sherry vinegar.

  • Elizabeth

    Looks beautiful, as always! Out of curiosity, do you ever cook zucchini flowers? I was trying to find an entry here on stuffed squash blossoms or a recipe listing the ingredient, figuring that the flower from your beloved vegetable would be a natural source of inspiration. No success.

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