Courgette carpaccio (Carpaccio di zucchine)

1. Choose small, young, firm courgettes; wash them and trim the ends.

2. Slice them lengthways with a mandoline or vegetable peeler (or into very thin, 1-2 mm rounds).

3. In a small bowl, whisk the extra virgin olive oil with the lemon juice, a pinch of salt and pepper into an emulsion.

4. Arrange the courgette slices loosely in waves on a large platter or four plates and drizzle evenly with the lemony oil.

5. Leave for 10 minutes so the courgette softens slightly and absorbs the flavours.

6. Just before serving, scatter with parmesan shavings made with a vegetable peeler, the toasted pine nuts and torn mint leaves.

Tip: It's best in summer with the youngest courgettes, which are still sweet and not watery; if you have no mint, basil is also excellent.