You Need to Make This! Jackson Fillmore’s Zucchini Carpaccio

Jackson Fillmore is one of our favorite casual little trattorias in San Francisco. It’s the kind of place where we have fallen in love with certain dishes and, despite being tempted to try a special or something new off the menu, we always end up ordering the same thing. One of the dishes we always get is the zucchini carpaccio, a simple and delicious starter of zucchini, toasted almonds, pecorino cheese and parsley. It’s really, really delicious. I might even add one more “really” for good measure.

I recently threw a bridal shower and thought it would be a perfect addition to the summery buffet I had planned. As luck would have it, I found that Jackson Fillmore had posted an excellent video on this very dish and how to make it.  I love this recipe so much I wanted to share it with all of you. There is minimal cooking involved, just the toasting of almonds (they use slivers, I like sliced). As the video points out, the way you cut the zucchini and the pecorino is the key to the dish. After some of my own experimentation, I like the end result of cutting the zucchini on the bias in slices about 1/8″ thick and then stacking and cutting the slices on the bias again into matchsticks. As far as the pecorino goes, just shave it into curls with a vegetable peeler.

A lot of little ones I know seem to like the flavor of dry, salty cheeses like Parmegiano Reggiano and Pecorino. So as long as you have no nut allergies to contend with, this would be a great one to add to your repertoire. You can get older kids into the act by having them make the cheese curls and tossing everything all together at the end (in the video, he tosses everything in a hot pan, but I usually add the toasted almonds to a bowl with the zucchini and toss off-heat).

This dish is best served right away while everything is still warm and toasty from the almonds, but you could definitely cut the zucchini and shave the pecorino a bit in advance to simplify things as you’re putting the rest of dinner together.

Give it a try.  You’ll love it!

Video Courtesy of Jackson Fillmore.

20 thoughts on “You Need to Make This! Jackson Fillmore’s Zucchini Carpaccio

  1. Oh wow! I love these dishes too. I can see how you get addicted and end up always ordering the same. I guess if I will ever go to Jackson Fillimore I already know what to order

  2. Sara — YES! Get the zucchini. If you follow the chef’s directions, I think you can pretty much re-create this dish at home. If you go to JF — my husband loves the fish in a spicy tomato sauce (I forget the actual name). I always get the seafood stew which is pretty much like a cioppino. My brother in law loves the Tartufo for dessert. I like the zabaglione.

    • I keep trying to grow zucchini (jealous of people who say they just don’t know what to do with all the zucchini from their garden). I love squash blossoms too which is another major benefit. Unfortunately — it’s just too cold here. But at least we can pick up zucchini for a steal at the farmer’s mkt.

  3. Oh gosh, this is absolutely addictive. What a fabulous dish! Never have thought of using roasted almond flakes & zucchinis in one. Thanks for sharing such lovely recipe. Hope you’re having a great day.
    Cheers, Kristy

  4. Wow, this is a fantastic recipe. And simple to boot, so it couldn’t be more perfect! I am saving this one. We are having people over tonight and now I am rethinking the menu, to see if we could add this in! Yum.

  5. So I really did change our dinner menu and served this to our guests. Everyone loved it and it is an ideal low carb dish for me. Thanks so much for sharing. At some point, I will make it for my blog and credit you for finding it!

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