Cucina is one of our favorite restaurants. Slowly, it has turned into our go-to place for birthday dinners, especially when they fall in the middle of the week and we don’t have enough time to cook something special.

Our order typically includes pizza and pasta. Bombolotti al Sugo is a favorite, and we all like to share the Frito Misto as our starter. We rarely order dessert, since the cake and presents are typically waiting for us back at the house.

A few weekends ago we were there again to celebrate Patrick’s parents’ wedding anniversary and got to try some new dishes, including Funghi Ripieni, Carpaccio di Zucchini, Insalata con Bettole, and Donna’s Amazing Almond Cake. 

I liked the Carpaccio di Zucchini so much, I had to try to recreate it at home. And guess what? It turned out pretty good. So, I’m sharing my recipe with you.

But before I do that, I need to highlight that the key to getting this dish right is to move quickly. And, to make the salad look as pretty as the one at Cucina’s, it’s important that you slice the zucchini into even matchstick pieces 1-1/2 inches long x 1/8 inches wide. Prep all the ingredients ahead of time, so that you can quickly toss everything together in the pan. Remember, you are just warming this up; you don’t want to overcook the zucchini or burn the garlic. If you follow these tips, the result will be perfect.

As for the other dishes I loved, the Funghi Ripieni reminded me of this recipe we made some years ago. Unfortunately, I haven’t been so lucky to find a good recipe that resembles Donna’s Amazing Almond Cake, which I thought was absolutely delicious.

Do you have a good almond cake recipe? If you do, let me know in the comments. I’ll look in my recipe collection and keep you posted if I find one that is close to it.

I hope you are enjoying the long weekend!🌻

Carpaccio di Zucchini

(My take on Cucina’s recipe)
Serves 2, generously

Ingredients

• 3 small, unpeeled zucchini, ends trimmed and cut into matchstick pieces about 1-1/2 inches long x 1/8 inch thick (about 4 cups)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon finely minced garlic (about 4 cloves)
• 3 tablespoons sliced almonds with skin, lightly toasted
• 1 oz. shaved Pecorino or Parmesan cheese for garnish (do not skip this!)

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1. Cut the zucchini into matchstick pieces. Set aside.
2. Lightly toast the almonds. Set aside to cool.
3. In a large skillet set at medium-low heat, melt the butter. Add the olive oil and garlic, being careful not to burn the garlic.
4. Quickly add the zucchini to the pan and gently toss it with a spatula ensuring the butter, olive oil, and garlic mixture coats every piece. This will only take a minute or two. Turn off the heat and add the toasted almonds. Combine well.
5. Serve in a large platter or individual plates.
6. Garnish with shaved Pecorino cheese and black pepper to taste. Enjoy right away.