Zucchini carpaccio with tomato confit recipe

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Zucchini carpaccio with tomato confit recipe

Reviewed By

Sue Dyson and Roger McShane

This is a very simple, easy to prepare dish that looks stunning on the plate. It will make your vegetarian friends feel that you have gone to a lot of effort on their behalf. It also has the advantage that most of the preparation can be done beforehand.
This is a good dish to prepare in summer when zucchinis are plentiful - but make sure you pick them when they are small.
For the tomato confit buy your tomatoes about a week ahead to let them ripen properly.
4 ripe tomatoes
4 small zucchini (about 12 to 15 centimetres long – 5 to 6 inches long)
salt flakes
2 tablespoons extra virgin olive oil plus extra for tomatoes
2 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley
Slice the tomatoes in half and rub them with olive oil so that it coats them. Pour a thin film of olive oil into a baking dish and place the tomatoes, cut side up in the dish. Sprinkle the tops with a little salt and pepper. Place the dish in the oven (around 120C to 130C). Roast for around 2 hours until they look soft and thoroughly cooked. Remove and allow to cool.
About an hour before you want to serve the dish, peel the zucchini with a flat vegetable peeler. Now use the peeler to cut thin strips down the length of the zucchini about 1cm wide. Stop when you get to the part containing the seeds.
Place the strips in a bowl and sprinkle with 2 tablespoons of olive oil, two tablespoons of lemon juice, the flat-leaf parsley and a few grindings of black pepper. Carefully turn the strips a few times to make sure all surfaces are coated with the oil and lemon juice mixture. Leave to marinate until ready to serve.
Pull the skins off the tomatoes and remove most of the seeds. Chop the pulp roughly. Season with salt to taste.
To serve (method 1)
Place the strips in a radial pattern on small white plates. Place a small mound of the tomato confit in the centre of the plate.
To serve (method 2)
Pile a handful of the strips in the centre of the plate with a dollop of confit on top.
© Sue Dyson and Roger McShane, 2002
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.

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