清洗并处理西葫芦,然后用切片器将其切成薄片。将柠檬切成极薄的片。制作柠檬油醋汁:将一份柠檬汁与一份特级初榨橄榄油和少许盐混合乳化。用柠檬油醋汁调味西葫芦,加入现磨胡椒粉和柠檬皮屑。摆盘时放置调味好的西葫芦,并用柠檬片和紫薯粉点缀。立即上桌。
为搭配这道简单而清新的菜肴,我们选择了来自普利亚大区的有机单一品种特级初榨橄榄油 Bella di Cerignola,其具有中等草本果香,带有怡人的蚕豆和新鲜豌豆香气。轻盈而明显的苦味和辛辣味,与柠檬的柑橘香调和西葫芦的爽脆口感完美平衡。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
