When the heat comes, they like fresh dishes, simple and full of flavor. This carpaccio combines the softness of raw courgette with the intense character of dried octopus and the concentrated touch of dried tomato in oil, in a light and very summery proposal.
Ingredients (4 people):
1 organic zucchini
dried octopus
Dried tomatoes in olive oil
1 file (o 1/2 file and 1/2 sweet lime)
Fresh basil
Salt in escates
Extra virgin olive oils
Elaboration:
· Wash the courgette well and cut it very finely with a sharp knife or a mandolin. · Garnish with a few drops of lime juice, salt the extra virgin olive oils, and let it macerate for at least thirty minutes.
· Spread the courgette slices on a flat plate and place on top some slices of dried octopus and the dried tomato cut into pieces.
· Finish the dish with fresh basil leaves, a few flakes of salt and a good drizzle of extra virgin olive oil.
· Optionally, you can add some toasted nuts, such as pistachios, ametles or pinyons, which combine very well with the set.
· If you can't find dry octopus, you can substitute it for cooked octopus, although the flavor and texture will be different.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
