John Myers
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Zucchini Carpaccio with Gorgonzola Cream and Basil Pesto Chips
The perfect zucchini carpaccio with gorgonzola cream and basil pesto chips recipe with a picture and simple step-by-step instructions.
For the carpaccio of the zucchini:
- 300 g Zucchini
- 50 ml Olive oil
- 1 tbsp Lemon juice
- Salt, pepper, sugar
For the basil pesto:
- 1 Bd Basil
- 100 ml Olive oil
- 50 g Walnuts
- 2 Pc. Garlic cloves
- Salt pepper
For the gorgonzola cream:
- 200 g Gorgonzola
- 100 g Cream cheese
- 100 g Yogurt 1.5%
- Salt, pepper, chilli salt
For the bread chips:
- 200 g Farmers bread
Carpaccio of zucchini:
- Cut the zucchini into thin slices. Mix olive oil with lemon, salt, pepper and sugar and marinate the zucchini with it.
Basil pesto:
- For the basil pesto, puree the basil, walnuts and garlic with the olive oil in a blender and spread over the carpaccio, season with salt and pepper.
Gorgonzola cream:
- For the gorgonzola cream, grind the gorgonzola, cream cheese and yoghurt well with the hand blender so that a fine cream is created. Season to taste with salt, pepper and chilli salt.
Bread Chips:
- Cut the farmer’s bread very thinly and roast it in the oven at 120 degrees for about 10 minutes.
Serving:
- Then spread the zucchini in a fan shape on the plate, brush with the marinated olive oil and basil pesto. In a separate bowl, serve the gorgonzola cream and decorate with bread chips.
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