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For a sunny day, this refreshing starter will awaken your taste buds.
Ingredients
- 1 large courgette
- 1 lemon
- Olive oil
- Parmesan cheese (block or grated)
- Pine nuts
Recipe
- Peel the courgette superficially
- Using a vegetable peeler and after removing the seeds if you don’t like them, cut strips of the white flesh and arrange them in a large dish.
- If you’re using a block of parmesan, add strips to your courgette carpaccio or sprinkle with a little grated parmesan.
- Add a little lemon juice and a drizzle of olive oil to each layer to marinate the vegetable.
- Finally, season with salt and pepper, then add the pine nuts and a few last strips of parmesan.
- Leave in the fridge for an hour or two and serve chilled.
