In this program ... know the miraculous remerita that makes Paulina good.
How about friendoooss! I think I never greeted them so effusively. It is that the heats arrived and with them, the summer recipes by the hand of our Paulina. Today a healthy salad a little different from those we used to eat: Calabacin Carpaccio. Let's see what they think.
I say goodbye until next
Enjoy the video!
Nicola Garupa
producer
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About this zucchini carpaccio
How about friends, here Paulina. What to tell them about this zucchini carpaccio. It is one of the summer salads that most caught my attention last season. It is very simple to do, it has a wave, character, it is economical ... and very delicious! Do not miss it.
A single clarification: important to leave the zucchini for a while in the refrigerator because the lemon will soften it a little and it is tastier and with better texture. The rest, as they say in Spain, cook and sing.
By the way, thanks to Matías for warning me that he had eaten capers and had not done the haiku. You know, the haiku that all those belonging to the Lodge of Worships of the Alacaparra (the Porn Capperi) do every time we eat caps. Matías does not know but has just saved my life.
This is my haiku today:
Caparra
if I forget it is because
only
feel you
Ingredients
For 1 salad
- 1 zucchini (zucchini)
- 1/2 lemon
- Capers
- Parmesan cheese
- Olive oil
- Thick salt and pepper
Summer salads: zucchini carpaccio
This is done
- Cut the Zucchini or zucchini into fine sheets. It can be with or without shell, I like it with.
- Place well tidy in a fountain and rain above half a lemon zest
- Put on thick salt and black pepper. Water with half a lemon juice and bring the refrigerator about 15-20 minutes.
- When removing from the refrigerator, place on the Parmesan cheese chips. They can form them with a pelapapas. Also put the capers and water with a good stream of the best olive oil you have. And ready! You already have one of the richest summer salads that you can imagine.
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