COURGETTE CARPACCIO, RED PESTO AND FRESH CHEESE

CategoryDifficultyBeginner
Total Time25 mins

   4 PAX - Time 25 min  

Utensils: Mandoline, Oven with tray

See recipe in PDF or print



INGREDIENTS

 400 g Courgette (2 units) cut into 2 mm slices
 100 g Red pesto with tomatoes and almonds (see recipe)
 150 g Fresh cheese (burgos, ricotta, cottage...)
 4 Poached eggs*
 Rocket leaves
 Salt
 Pepper
Pairings:


ELABORATION

1

Preheat the oven to 180 °C.

2

Tidily arrange the sliced courgette on an oven tray.

3

Season with Pons Selección Familiar EVOO Arbequina oil.

4

Put the tray into the oven for about 10 minutes. When the 10 minutes have passed add to a plate.

5

Arrange the courgette harmoniously on the plate like a mosaic.

6

Add the poached egg*.

7

Dress with the tomato and almond pesto.

8

Add the fresh cheese to the dish.

9

Garnish with some rocket leaves.

10

Dress with Pons Selección Familiar EVOO Arbequina oil.

11

To finish add some drops of Pons Merlot Vinegar.

Observacions:
12

Add a good pinch of salt and some vinegar to a separate pan with a litre of boiling water and bring to boil. Break the eggs one by one into a bowl, create a whirlpool in the water
at about 85/90ºC, and slide each egg into the whirlpool. Allow the eggs to cook for 2 to 4 minutes (depending on size) and set aside.


 

Ingredients

 400 g Courgette (2 units) cut into 2 mm slices
 100 g Red pesto with tomatoes and almonds (see recipe)
 150 g Fresh cheese (burgos, ricotta, cottage...)
 4 Poached eggs*
 Rocket leaves
 Salt
 Pepper
Pairings:

Directions

1

Preheat the oven to 180 °C.

2

Tidily arrange the sliced courgette on an oven tray.

3

Season with Pons Selección Familiar EVOO Arbequina oil.

4

Put the tray into the oven for about 10 minutes. When the 10 minutes have passed add to a plate.

5

Arrange the courgette harmoniously on the plate like a mosaic.

6

Add the poached egg*.

7

Dress with the tomato and almond pesto.

8

Add the fresh cheese to the dish.

9

Garnish with some rocket leaves.

10

Dress with Pons Selección Familiar EVOO Arbequina oil.

11

To finish add some drops of Pons Merlot Vinegar.

Observacions:
12

Add a good pinch of salt and some vinegar to a separate pan with a litre of boiling water and bring to boil. Break the eggs one by one into a bowl, create a whirlpool in the water
at about 85/90ºC, and slide each egg into the whirlpool. Allow the eggs to cook for 2 to 4 minutes (depending on size) and set aside.

COURGETTE CARPACCIO, RED PESTO AND FRESH CHEESE