Carpaccio di Zucchine e Formaggio al Tartufo
Wash zucchini and thinly slice lengthwise. Sprinkle lightly with sea salt and let rest for 10 minutes. (This draws out excess water.)
Using a dry paper towel, wipe off salt. Arrange zucchini and cherry tomatoes on a serving plate. Drizzle with olive oil (take care not to soak the zucchini, as this will make the vegetable soggy). Season with freshly ground black pepper.
Top zucchini and tomatoes with thin pecorino shavings. Garnish with freshly chopped Italian parsley.
Place bread in large bowl and add enough water to thoroughly moisten (amount will depend on age of bread). Soak for 30 minutes.
Using your hands and working in small batches, squeeze out any excess water from the bread, then transfer it to a separate bowl. Add extra-virgin olive oil and red wine vinegar in small amounts, increasing as needed to taste. Season with salt, pepper, and fresh basil. Toss to mix well. Let rest for at least one hour.
Meanwhile, preheat oven to 350°F. Place bell pepper on baking sheet and roast for 15 minutes. When cool enough to handle, peel off skin, remove stem and seeds, and chop.
Toss pepper, tomato, onions, and cucumber with a drizzle of olive oil, salt, and pepper. Place seasoned bread in the center of a serving plate. Arrange vegetables around the bread and top with pecorino shavings (as much as desired).