Mushroom Carpaccio

Wash and trim very fresh white mushrooms, removing the "feathers" from the underside of the dome.  Slice 
vertically into very thin sections using a mandoline if possible.  Lay a bed of arugula (or wild "rughetta" from Lazio) 
on individual salad plates.  Lay sliced mushrooms on top.  Squeeze a liberal amount of fresh lemon juice to saturate 
the mushrooms.  The lemon juice will lightly "cook" the mushrooms.  Top with shavings of Parmigiano Reggiano.  Drizzle
with TIBVRTINI Extra Virgin Olive Oil and add freshly ground black pepper.

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Carpaccio of Zucchini

Select very fresh and firm small Italian zucchini squash.  Slice very thinly lengthwise, using a mandoline if possible. 
Lay the full cross-section slices (with skin) on individual salad plates.  Squeeze a liberal amount of fresh lemon juice to 
saturate the mushrooms.  The lemon juice will lightly "cook" the mushrooms.  Top with shavings of Parmigiano Reggiano.  
Drizzle with TIBVRTINI Extra Virgin Olive Oil and add freshly ground black pepper.

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Melon and Arugula Salad

Cube a fresh, sweet cantaloupe melon.  Toss with fresh arugula.  Dress with TIBVRTINI Extra Virgin Olive Oil, 
salt and pepper.

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Carrots Dada (adapted from Rogers Gray Italian Country Cookbook) - serves 6

3 1/4 LB. carrots, 2 peeled heads of garlic, 1 1/2 C. TIBVRTINI Extra Virgin Olive Oil, salt and fresh
ground black pepper

Trim and wash the carrots and slice them 1/8" thick.  Slice the garlic cloves in half.  In a large, heavy saucepan
heat about 1/4 to 1/3 cup of the olive oil or enough to cover the bottom of the pan completely.  When hot, add
one layer of sliced carrots.  Fry gently, turning each piece over and seasoning with salt, pepper and about 2 Tbs. of
garlic.  As the garlic and carrots begin to brown, remove with a slotted spoon.  Add further batches of carrots and
garlic.  Add oil as needed.  These carrots have a caramelized appearance and should remain separate.