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Carpaccio Of Zucchini

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By

@chefemarciaareias

View in original language

(Português)

15 min(s)

1 servings

Ingredients

• Very firm zucchini | 1 unit(s)
• pesto sauce | 1 tablespoon
• Grana Padano cheese | 1 tablespoon
• Lemon zest | 1 coffee spoon
• salt and pepper to |  to taste
• Lemon juice |  to taste

Recipe

1. Pesto sauce 1 cup of walnuts 2 cups of basil leaves 1/2 cup of olive oil 1 clove of garlic Salt and pepper to taste 1 ice cube (helps keep the basil green) Put all the ingredients in the blender starting with the basil Beat for 2 min. And your plate is ready and very green. 1 week shelf life in the fridge
2. Cut the zucchini into thin slices Place on a paper towel or in a colander, sprinkle with salt and let it soak for about 15 minutes. dry well and distribute the slices in a shallow dish. If you are going to use lemon juice this is the time. Then add the lemon zest. Pass the pesto sauce all over the zucchini slices (best to use a brush) and then enter the cheese parmesan money padano.Use the basil leaves to garnish🍃 And good appetite 😋😋 😋😋😋😋

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