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Cover: A dish for all seasons

31Jul 12

Courgette Carpaccio

Courgette Carpaccio
Courgettes
are great versatile summer vegetables, and right now they are at the height of their season in the UK. They are a good source of potassium, folate and vitamins A and C and, as we all know, the best way to get the most vitamins and nutrients from vegetables is to eat them uncooked. I had always cooked courgettes until I discovered that they are also quite nice raw, in salads and even in juices!

Sliced very thinly, drizzled with a basil, olive oil and lemon juice dressing and topped off with Parmesan cheese and roasted pine nuts, this courgette carpaccio is a light and appetizing starter that’s really easy to make. (Also try these courgette and leek fritters!)

Courgette Carpaccio
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 small courgettes, washed and dried
  • 100g walnuts
  • Juice of half a lemon
  • 100g Parmesan cheese, thinly shaved
  • 1 clove of garlic, minced
  • 4 tbsp extra virgin olive oil
  • 1 packed handful fresh basil leaves, washed and dried
  • Freshly ground black pepper
  • Coarse sea salt
Instructions
  1. Slice the courgettes very thinly and arrange on a large serving plate.
  2. Grind the basil leaves together with a large pinch of coarse sea salt and the garlic using a pestle and mortar.
  3. Add the olive oil and grind together again.
  4. Put this mixture in a clean jar, add the lemon juice, secure the lid and shake vigorously.
  5. Drizzle this basil dressing over the courgettes.
  6. Sprinkle the courgettes with walnuts, cheese and freshly ground black pepper.

 

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2 comments

  1. I love the delicate flavour of courgettes… thanks for the new recipe idea!

    Reply
  2. A winner of a recipe

    Reply

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