Zucchini Carpaccio with Gorgonzola Cream and Basil Pesto Chips
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Servings: 5 people
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
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.
Serving: 100g | Calories: 307kcal | Carbohydrates: 9.4g | Protein: 7.2g | Fat: 26.9g