Courgette carpaccio with burrata cheese, sun-dried tomato, pesto with salt and pepper.
Courgette carpaccio is a cool and light option which stands out for its simplicity and exquisite flavour. This recipe, inspired by the classic Italian carpaccio, replaces meat with thin slices of courgette, creating a perfect dish to enjoy as a starter or accompaniment. Perfect for hot days or when you are looking for a healthy option that is quick to prepare, courgette carpaccio will astound your guests with its delicacy and versatility. Complemented by fresh ingredients and a delicious dressing, it will become a favourite among your culinary repertoire.
Ingredients:
- One courgette
- Raw tomato passata
- Pesto sauce
- 4/5 dried sun-dried tomatoes
- Pistachios
- Burrata cheese
- Olive oil
- Sal Ancestral salt with pepper
Method:
- Use a mandoline to finely slice the courgette.
- Place the courgette slices on a plate.
- Add the tomato passata and pesto sauce on top.
- Chop some sun-dried tomatoes into chunks and add them to the carpaccio with some pistachios.
- For a creamy touch, add a burrata cheese.
- Finally, season with olive oil and Sal Ancestral salt with pepper.
