The raw zucchini carpaccio is a fresh and light dish, to be served as an appetizer accompanied by this oat flake bread toasted, or to fill bruschettas with Monococco Bread. Excellent to accompany fish dishes or grilled meats. Raw zucchini carpaccio is quick to prepare and is very tasty and flavorful thanks to the addition of cherry tomatoes and celery. I seasoned it with an emulsion based on oil, salt, pepper, and garlic, but you can add a few tablespoons of vinegar or lemon juice.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 zucchini
- 6 cherry tomatoes
- 1 celery (only the heart)
- 2 tablespoons pine nuts
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- salt
- pepper
Tools
- 1 Knife
- 1 Bowl
- 1 Mandoline
Steps
Prepare a sauce with oil, salt, white pepper, minced garlic, and celery.
Let it marinate for 30 minutes.Wash the zucchinis and cherry tomatoes, dry them with kitchen paper.
Slice the zucchini into thin slices using a mandoline and arrange them on a plate.
Cut the tomatoes into wedges and add them to the zucchini.
Season the zucchini with the previously prepared emulsion. Let rest for 30 minutes.
Garnish with chopped and toasted pine nuts, serve.
Advice
It keeps for 2 days in the refrigerator.
It can also be flavored with a spoonful of vinegar or lemon juice.
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