Cour­gette Carpac­cio with Parme­san and An­chovy (Serves 4)

Public Sector Manager - - Food & Wine -


600 g young cour­gettes 8 salted an­chovy fil­lets 4 tsp Parme­san cheese 3 – 4 sprigs of pars­ley leaves 4 tsp ex­tra vir­gin olive oil


Finely dice the Parme­san cheese. Slice the cour­gettes length­ways into thin roundels. Ar­range flat on a plate like a carpac­cio. Chop the an­chovy fil­lets coarsely or slice them length­ways into thin strips and lay on top of the cour­gettes. Sea­son with salt and a lit­tle pep­per. Scat­ter with the Parme­san and pars­ley, and driz­zle with oil. Serve straight away.

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