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Print Recipe
Carpaccio of Zucchini Recipe
I want to offer a very tasty snack. Crispy zucchini soaked in juicy tomato juice and spicy cheese. The author of the recipe is the founder of the Belgian chain of organic cafes Le Pain Quotidien Alain Coumont.
Cuisine Austrian
Cook Time 30 minutes
Servings
Ingredients
Cuisine Austrian
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We'll need zucchini and tomato. In ingredients I wrote large tomato, but on this moment I have were only cherry. I took them about 10 PCs. Zucchini will need, too, half.
    We'll need zucchini and tomato.
In ingredients I wrote large tomato, but on this moment I have were only cherry. I took them about 10 PCs.
Zucchini will need, too, half.
  2. Slice the zucchini very thinly and arrange on a platter. Salt a little.
    Slice the zucchini very thinly and arrange on a platter.
Salt a little.
  3. Finely chop the tomato and parsley. You can take dill or cilantro instead of parsley. Season with salt and pepper to taste. Dry garlic and red pepper, this is my addition, as well as balsamic.
    Finely chop the tomato and parsley. You can take dill or cilantro instead of parsley.
Season with salt and pepper to taste.
Dry garlic and red pepper, this is my addition, as well as balsamic.
  4. Add the oil and balsamic vinegar. Mix well to make the juice.
    Add the oil and balsamic vinegar. Mix well to make the juice.
  5. Gently spread the paste on the zucchini.
    Gently spread the paste on the zucchini.
  6. Sprinkle with cheese and let stand and marinate for about 15-20 minutes. Bon appetit!
    Sprinkle with cheese and let stand and marinate for about 15-20 minutes.
Bon appetit!

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