An exquisite flavor very delicious and nutritious, since it keeps the vitamins and minerals in full. Especially when coming from your small garden or even better when they are anhydrous such as in the islands, then the taste is soaring … You can choose the cream cheese you prefer … We here in Folegandros enjoyed it with the local cheese, the strained and fennel pesto giving special flavor.
At home I tried it with capers and pesto of wild herbs. It is a dish that is literally prepared in 10 minutes and is pure gourmet.
Zucchini Carpaccio with fennel pesto and cream cheese.
By Maria Georgie, cook of the restaurant Veggera, at Karavostasis, Folegandros
Ingredients
6 small zucchini
200 gr Souroto of Folegandros cheese or your creamy cheese selection
A little of wine vinegar
Fine olive oil
For the fennel pesto
150 ml fine olive oil
50 gr Pine nuts
1/4 bunch finely chopped fennel
Sea salt
Freshly ground pepper
For finishing
Pine nuts
Olive oil
A pinch of fennel pesto
Method of preparation
For the fennel pesto
In a hot nonstick skillet “roast” the pine nuts.
Place the ingredients of pesto in a multi chopper and mash until you have a thick sauce.
Prepare the zucchini
Wash them very well and after we wipe them with a clean towel to remove the remaining water cut with the help of a food cutter or with a sharp knife into thin strips.
If they have many spores remove them with a knife.
In a bowl, add the cheese and then crush it with your hand.
In a basin put the zucchini and add the vinegar, olive oil and mix it with your hand.
Add the strained cheese or any other cheese we use and in the end pour the fennel pesto.
Serve the zucchini on a plate and on top put a small piece of cheese.
Drizzle with pesto and a little olive oil around the dish and sprinkle with pine nuts.
