Who said that carpaccio always has to be made with meat? We share the recipe from our friend Luisa Mafei !
INGREDIENTS
1 large courgette, or 2 small courgettes.
⅓ cup lemon juice.
1 clove of garlic.
1 dessert spoon of capers.
¼ cup almonds.
½ teaspoon salt.
Pinch of white pepper.
For the sauce:
1 tablespoon Dijon mustard.
¼ cup olive oil.
½ tablespoon of molasses or honey.
1 tablespoon of water.
Salt to taste.
Preparation:
- Slice the courgettes thinly, preferably with the help of a mandolin (if you don't have one, here's a tip: buy one, it's not expensive and it will change your relationship with vegetables forever!).
- Place the sliced courgettes in a deep dish and sprinkle with lemon juice. Peel and grate the garlic and add to the dish, along with the salt and white pepper. Mix well with your hands. Cover with a shallow plate and refrigerate for twenty minutes. Remove from the refrigerator, mix again and refrigerate for another twenty minutes.
- Drain the marinade using a sieve. The marinade can be stored in the refrigerator and used later to season salads.
- Prepare the carpaccio sauce: in a bowl, dissolve the molasses in the water with the help of a fork. Then add the mustard and salt, mix well and add the olive oil, stirring constantly.
-
Cut the almonds into three pieces each and toast them in a frying pan over medium heat until they are golden brown.
Season with a little salt. - Arrange the marinated courgette slices on a plate, gently drizzle with the mustard sauce and finish with the capers and toasted almonds.