Recipe
ZUCCHINI CARPACCIO WITH PESTO, LEMON AND PARMESAN
Serves: 4
Preparation time: 10 minutes Totaltime: 10 minutes If they like it, it serves 4 otherwise
You can vary with a pesto of arugula, radish tops, or even cilantro. And for a more indulgent version, add a few slivers of toasted walnuts or almonds.
Ingredients
- 2 thin, firm zucchinis
- Juice of 1 lemon
- 3 tbsp pesto
- 2 tbsp pine nuts
- 40g Parmesan cheese
- 2 tbsp olive oil
- Fleur de sel, pepper
- Edible flowers (pansies, nasturtiums, borage, etc.) – optional
Preparation
-
Wash the zucchini thoroughly. Using a mandolin or a peeler, slice them lengthwise into very thin strips.
Arrange them attractively on a platter or directly on plates, rolling or folding them to create volume.
Drizzle with lemon juice and olive oil. Season lightly with salt and pepper.
Add a few spoonfuls of pesto on top, scattering them over the top.
Sprinkle with Parmesan shavings and lightly toasted pine nuts.
Finish with the edible flowers for a stunning presentation. Serve chilled.
main ingredients:
type of recipe:
vegetable
type of dish:
side-dish
cuisine:
specific recipes:
quick-and-easy
dietary considerations:
Array
Type of meal:
lunch
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