If you've been to Jackson Fillmore, then you have surely tried this signature dish. So simple, and so delicious! Jack was generous enough to share the video so we could attempt to recreate at home. Even the most picky eaters will devour their veggies with this Italian favorite. Mangia, mangia!!!
Ingredients:
2-3 zucchini
Slice of lemon
Olive oil
Shaved Pecorino
3 tablespoons toasted almonds
Directions:
Wash and dry the zucchini. Using a mandolin, shave thin ribbons. Reconstruct the zucchini and chop into small strips. Heat up 1-2 Tbs of olive oil. Toast almonds until golden brown. Remove pan from heat and toss in the zucchini to warm up. Immediately move to serving dish. Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil. Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.
Original recipe from Jackson Fillmore Restaurant, SF
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