by patrizio_eccechina
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Ingredients
Preparation
Wash and clean the zucchini, then slice them thinly with a mandoline. Cut the lemon into very thin slices. Prepare a citronette by emulsifying one part lemon juice with one part Extra Virgin Olive Oil and a pinch of salt. Dress the zucchini with the citronette, adding a grating of pepper and lemon zest. Plate by arranging the dressed zucchini and complete with lemon slices and a dusting of purple potato powder. Serve immediately.
Oil and flavor: perfect pairings for your recipes
To accompany this simple and bright preparation, an organic monocultivar Extra Virgin Olive Oil Bella di Cerignola (Puglia) has been selected, with a medium herbaceous fruity profile and pleasant hints of fava bean and fresh pea. The bitter and spicy notes, light yet present, complement the citrus note of the lemon and the crunchiness of the zucchini with balance.
