Carpaccio of raw courgette

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Ingredients

  • 2 courgettes (about 750g total), Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced into paper-thin rounds
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 young leek, white and light green parts only, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced paper-thin into rings, thoroughly cleaned
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh herbs, such as parsley, dill, chives, chive blossoms
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup ricotta cheese
  • Fresh mint leaves, for garnish (optional)

Use imperial measurements

Method

How to make Carpaccio of raw courgette

1) Arrange the courgette Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a three-count of olive oil and the lemon juice.

2) Put the courgette into the refrigerator for about 10 minutes to give the flavours a chance to penetrate. Remove from the refrigerator, scatter with leeks then sprinkle with the herbs.

Garnish with the ricotta cheese and mint leaves, if using. Serve.