John Myers
Ingredients for 4 servings:
- 24 cherry tomatoes
- 200 ml water
- 125 g sugar
- 1 tbsp pepper, crushed
- 3 small zucchini
- 6 tbsp olive oil
- 5 tbsp Balsamic vinegar bianco
- Parsley, fresh
- basil, fresh
- Parmesan, freshly grated
- salt and pepper
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes
Thread the cherry tomatoes individually onto toothpicks. Bring the water and sugar to a boil and continue simmering over low heat. The mixture will thicken slightly after a few minutes and then begin to brown. As soon as it turns light brown, immediately remove the pan from the heat, dip the tomatoes into the mixture, and immediately sprinkle with ground pepper. This should be done as quickly as possible, otherwise the sugar mixture will harden. You can use more pepper than usual. Set the caramelized tomatoes aside on wax paper or aluminum foil to dry. Make a dressing with the remaining ingredients, except for the herbs. Now, using a vegetable peeler, thinly slice the washed zucchini lengthwise and arrange on a platter or plate. Drizzle with the dressing, then sprinkle with chopped herbs and thinly slice or shave Parmesan cheese, if desired, and scatter over the top. Finally, arrange the tomatoes on top. When you bite into the tomatoes, you first taste the sweet caramel, but this is spectacularly overpowered by the pepper and fruity tomato flavor. And the zucchini carpaccio is incredibly tender and fresh, I wouldn’t have thought this vegetable was capable of that!
Facebook Comments