Zucchine e Tartufo (Courgettes and Truffles)

Gino D'Acampo marinates wafer-thin courgette with mint and balsamic vinegar, topped with shavings of white truffle...
By Gino D'Acampo
Zucchine e Tartufo (Courgettes and Truffles)
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy


For the dressing

  • 6 tbsp extra virgin Italian olive oil
  • 3 tbsp balsamic vinegar
  • 1 clove garlic, finely sliced
  • 3 tbsp finely chopped mint

For the salad

  • 6 small courgettes
  • 16 slices fresh white truffle
  • salt and black pepper, to taste


1. In a large mixing bowl, whisk together the olive oil, vinegar, garlic and mint. Season with salt and pepper and set aside.

2. Trim the ends of the courgettes and, using a potato peeler, slice them lengthways.

3. Add the thinly sliced courgettes to the dressing, and season with more salt and pepper to taste. Stir to combine; set aside to marinate for about 10 minutes.

4. Serve the courgettes with 4 slices of truffle over each portion.

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