Zucchini Carpaccio with Green Peas
4 servings
20 minutes
Zucchini carpaccio with green peas is a light and refreshing dish inspired by Spanish culinary traditions. Its main feature is the delicate ribbons of zucchini infused with the aroma of fresh mint and lemon juice. The refreshing taste of blanched green peas adds juiciness to the dish, while the spicy note of red chili pepper gives a slight heat. The perfect balance of flavors makes this carpaccio an excellent option for a summer dinner or appetizer. It can be served as a standalone dish or accompanied by crispy bread and fresh cheese. Zucchini carpaccio is a vivid example of how simple ingredients can create an exquisite combination that can surprise even the most discerning gourmet.
1
Peel the lemon zest and squeeze the juice from half a lemon.
- Lemon: 1 piece
2
Mix the juice with olive oil in a ratio of 1:3.
- Lemon: 1 piece
- Extra virgin olive oil: 50 ml
3
Remove the mint leaves from the stems. Try to choose small, beautiful leaves.
- Fresh mint: 4 stems
4
Put the frozen peas in boiling water for 2-3 minutes, then drain and transfer immediately to ice water to preserve color.
- Frozen green peas: 150 g
5
Use a vegetable slicer to cut into thin strips.
- Courgette: 2 pieces
6
Crush half of the mint leaves with a pinch of salt in a mortar until it becomes a paste, adding olive oil if necessary.
- Fresh mint: 4 stems
- Salt: to taste
- Extra virgin olive oil: 50 ml
7
Mix the obtained pasta with zucchini ribbons and green peas.
- Courgette: 2 pieces
- Frozen green peas: 150 g
8
Serve on a large plate, garnished with sliced chili pepper and remaining mint leaves.
- Red chili pepper: 1 piece
- Fresh mint: 4 stems
