Courgettes Carpaccio with Citrus Infused OlIve Oil
I ate the last courgettes from my garden last night. Lovingly wrapped in newspaper, and lined up like nuclear warheads, they were delicious and a fond memory of late summer. My first year in the vegetable garden here at The Hungry Cyclist Lodge has been a success. Terroir is the watch word here in Burgundy, and mine seems to be good. Everything I planted has grown and it has been a pleasure to serve clients cycling picnics made with fresh produce the garden.
With a glut of courgettes, a recipe I used time and time again this summer was for courgette carpaccio. Simple and quick to prepare it is an ideal dish for a light lunch during a hot days cycling in Burgundy.
- 150 grams of dry goats cheese.
- 3 medium courgettes
- Pinch of smoked paprika
- A small bunch of parsley chopped.
- 1 bunch of fresh parsley
- good olive oil
- 2 tablespoons chardonnay vinegar.
- one lemon
- large handful of toasted pine nuts
- 1 garlic clove, crushed
- 1 teaspoon of local honey
- salt & pepper to taste
1. Put dressing ingredients into a blender and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings to your taste.
2. Using a mandolin or patience and a sharp knife, shave courgettes lengthways into thin ribbons.
3.In a large bowel mix the sliver through with your fingers, a glug of olive oil and the juice of the remaining half lemon.
4. Place the courgette ribbons loosely on a platter, drizzle with vinaigrette and garnish with the toasted pine nuts and the grated goat’s cheese. Serve chilled and enjoy with a crisp glass of Rully.
Wine suggestion: Rully La Pucelle – 2012 - Paul Jacqueson
This entry was posted on Wednesday, November 27th, 2013 at 12:07 pm and is filed under Bourgogne, Burgundy, Cycling & Food In Burgundy, Food, french garden, Gourmet Cycling, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. Both comments and pings are currently closed.