CARPACCIO

This is one of the typical Italian summer recipes. The one you really enjoy when you have worm weather. Taken by a little nostalgia i decided to make a dish that is easy to prepare and tasty. Carpaccio of zucchini.

I served it with a soft cheese on the side and baguette bread. For the soft cheeses the list can be long Italian and French. Well i admit it was a delicious camembert from Normandy. So this was really a light perfect lunch. 

INGREDIENTS

one big zucchini, one lemon, salt, pepper, a bit of dry oregano, oil and a drop of authentic traditional balsamic vinegar from Modena. 

 RECIPE

Slice the zucchini very thin with the help of a vegetable slicer. Squeeze the lemon and keep the zucchini for half an hour in the juice. If you like the strong lemon taste like me keep the juice otherwise for a more delicate taste after the half an hour take it away.

Finish with oil salt and pepper and a little bit of oregano. Last touch a drop of balsamic.

 The dish gives a good balance and contrast between the sweetness of the zucchini the acidity of the lemon and the spiciness of the pepper. While you prepare it try to keep this in your mind for a well balanced dish.

BEER

It is difficult to pare this dish with wine due to the lemon. I really like it to pare it with one of these refreshing beers that are often drunk with the lemon slice in it. My favorite?

Sierra Nevada. 

 

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