TRENDY & DIETETIC ZUCCHINI CARPACCIO

Although Parisians love zucchini gratins, mashes and ratatouilles, the trend is for carpaccio in all of its forms. This is also true for zucchini, an ideal dish for friends before going shopping on avenue Montaigne. To go with a bottle… of water, of course! Recommendation: avoid adding the sugar for a healthy attitude.

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Serves 2: 2 large zucchini, 1 soupspoon of olive oil, 30 ml of white wine vinegar, 1 teaspoon of caster sugar, 1 teaspoon of fresh cut chives, 1 diced Roma tomato, 1 soupspoon of roasted sliced almonds.

Take a vegetable peeler and cut the zucchini lengthwise so as to form thin strips. In a salad bowl, mix the zucchini with the olive oil, white wine vinegar, sugar, chives and tomato. Cover and place in the refrigerator for 30 minutes. Sprinkle the almonds on the carpaccio and serve.

 

Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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