Si potrebbe anche dire, zucchine marinate versione maggio 2010. Anche perchè piccolissime davvero le differenze con quelle marinate nello scorso 2009, in primis l'aroma di turno, qui del timo fresco prelevato direttamente dalla neonata piantina del balcone della cucina, e va bene che la zucchina chiamerebbe la menta come Marilyn to the Chanel, but the variation on the theme we say that there is. With hindsight, the experiment (zucchini thyme) is on the whole liked the crispiness is usual, a heady scent of all five senses of taste before finally taste pocopoco perhaps unexpected, certainly tempting, very much. And for those who mind you, this recipe is missing here in the vinegar, the Marine simply with lemon (just as do those of Bon Appetit Magazine ), the final touch ... a rain of soft balls robiola very good and if you find by chance to Roccaverano , ehbbè, you are definitely at the top. The result is an (almost) single dish absolutely perfect for summer and all the starters will be, just go down with one or two slices of bread, lightly toasted and maybe if the oil is good, madunnina, not just a pleasure ... had understood not! :)) zucchini carpaccio robiola
Wash and dry the zucchini, remove ends and slice thinly into rounds. Arrange them on a plate, forming a single layer and sprinkle thoroughly with an emulsion based on lemon juice and extra virgin olive oil (equal parts), salt, pepper and chopped fresh thyme. Cover with plastic wrap and let stand in refrigerator for one hour before serving ... with a further round of oil, robiola directly on fresh chopped zucchini and toasted bread.
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