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Carpaccio of young courgettes

Article 30.07.2020 at 19:33

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"I Have a feeling that all the exotic ingredients have already been opened, and molecular cuisine came to an end. Ahead vegetables, simplicity and organic".

These words belong to the founder of the Belgian network organic cafe, Le Pain Quotidien Alain Kumano. Molecular cuisine, perhaps the end has not yet come, and there's nothing really wrong with exotic ingredients. What, however, it is difficult not to agree with is the benefit of simplicity for anyone who takes anything to cook.

the Recipe carpaccio of zucchini from the article Daily Telegraph is among the homemade dishes, which Kumon feeds of their friends.



2 small zucchini

2 tomatoes

a Good bunch of any greenery from the garden (perfect cilantro, parsley, dill, chard)

Dense goat or sheep cheese

Olive oil Extra Virgen

Sea salt

Black pepper


1. Slice the zucchini very thin circles.

2. Chop the tomatoes in small cubes, chop the grass and put it all on the zucchini.

3. Thinly slice the cheese.

4. Drizzle the salad with olive oil and sprinkle with salt and pepper.

by the WAY: although the original recipe is not present balsamic vinegar, I sprinkled the dish of the author, which was very helpful.