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Carpaccio of courgette and burrata

Carpaccio of yellow and green zucchini, freshly made pesto, sunflower seeds, tarragon and lime.

Deliciously fresh dish in the sun on the terrace!

Ingredients

1Yellow zucchini
1Green zucchini

80gBasil
80gParsley
80gParmesan cheese
40gSunflower seeds
3Garlic cloves
500mlOlive oil
Pepper and salt

Basil oil
tarragon leaf
Pepper and salt
Lemon zest
Burrata

Preparation

  1. Wash the zucchinis and slice them thinly on the mandoline.
  2. Generously sprinkle with fine salt on both sides, wait until moisture comes out of the zucchinis (about 30 minutes).
  3. Rinse the zucchinis and pat dry.
  4. Place a piece of butcher's foil on a plate and make a carpaccio of the zucchini by alternating them on the plate. Cover the first carpaccio with butcher's foil and place another carpaccio on top. This way you can easily prepare and store it in the refrigerator.

  1. Cut the bunches of basil and parsley into three pieces.
  2. Clean the garlic cloves.
  3. Toast the sunflower seeds for about 6 minutes at 150°C in the oven or in a pan.
  4. Put the bunches in a blender, add the garlic cloves, and add 500 ml olive oil.
  5. Finely grate the Parmesan cheese.
  6. Blend on a low setting (about setting 3) and add the sunflower seeds and Parmesan cheese.
  7. Season with pepper and salt.

  1. Place the zucchini on a plate and drape the pesto over the zucchini.
  2. Distribute pieces of burrata over the zucchini.
  3. Season with pepper and salt.
  4. Drizzle basil oil over to taste.
  5. Finish with lime zest, sunflower seeds, and tarragon leaves.