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Zucchini carpaccio with parmesan

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Ingredients for 4 servings:

  • ½ chili pepper(s), dried
  • 80 ml balsamic vinegar
  • 2 tsp honey
  • Salt
  • 400 g zucchini, young
  • 5 tbsp olive oil
  • 60 g Parmesan cheese, in one piece
  • Basil, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

to prepare well

Crumble the chili pepper and simmer uncovered in a small saucepan with the balsamic vinegar and honey for 2-3 minutes until creamy. Add salt. Wash and trim the zucchini, slice thinly with a cucumber slicer, and toss thoroughly with salt and olive oil. Line four plates with zucchini slices. Drizzle with the balsamic vinegar. Grate the Parmesan cheese over the top. Garnish with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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