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Sicilian Pesto zucchini carpaccio with balsamic vinegar and shrimps TM31

Ingredients for 4:

For the carpaccio:
- 600 g zucchini genovese type, cut lengthwise into slices with a thickness of 3 mm


- 500 g of water


pinch of salt -1 -1





slice of lemon - 500 g of shrimp, small Adriatic


For the vinaigrette:

-1 bunch of fresh parsley


- 60 grams of extra virgin olive oil


-


salt - 20 g of balsamic vinegar

Running


For the carpaccio:


• Arrange the zucchini slices in the bowl of Varoma.


• Pour water in the bowl with a pinch of salt and a slice of lemon, place the Varoma and cook: 10 min. temp. Varoma vel. 1. Remove the slices of zucchini and pour into serving dish, leaving the water in the jug.


• In Varoma put the prawns washed and clean, place the Varoma, cook: 12 min. temp. Varoma vel. 1. Remove Varoma with the prawns and keep aside.



Prepare a vinaigrette:


• In the mouth clean and chop the parsley-dry. 5 sec. vel. 7, gather on the bottom with a spatula.


• Add oil, salt and balsamic vinegar, blend 20 sec. vel. 4.


• Pour the zucchini and mix gently.



• Serve the zucchini with the center and around the prawns.

I used the frozen shrimp and the result is' better.

Source: MasterForum