How to make
Wash the zucchini and without peeling it, cut it into thin, translucent circles as for carpaccio.
Marinate the thin rings of the vegetable in olive oil, vinegar, two pinches of salt and chopped rosemary.
Leave it like this for 15 minutes, no more, to keep it crispy.
Peel the tomatoes and cut them into thin slices.
Arrange them in two layers and sprinkle with olive oil. I do not add salt at this stage, since there's enough in the marinated zucchini and also in the fish and that is quite enough for me. But if you like it more salty, sprinkle some on the tomatoes.
Arrange the marinated zucchini carpaccio on top of the tomato slices.
On top, place a row of of sprat - cleaned from the entrails and bones. I know that in most cases it is eaten whole and sold that way, but for this fish salad appetizer it is more appropriate to be cleaned and opened up.
Slice the aromatic cheese on top of the sprat fish salad with zucchini and tomatoes, drizzle with more olive oil and serve with your favorite drink.
Enjoy your meal!
