Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs Special equipment: a Japanese Benriner** or other adjustable-blade slicer Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint. This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese. The pine nuts are raw here, as Italians rarely toast them. Gourmet March 2003