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Summer Squash Carpaccio with Cherry Tomatoes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/carpaccio-courgettes-tomates-cerises-5583.jpg
PT25M
PT25M
PT50M
In a small bowl, infuse saffron in warm water for 10 minutes.In a skillet, heat oil over medium heat. Add onion, cumin and paprika and cook over low heat until onion begins to turn gold, about 15 minutes.Add garlic and saffron and cook for another 10 minutes.Remove from heat, cool and add lemon juice and parsley. Set aside.In a bowl, gently toss tomatoes with olive oil and season.Arrange slices of summer squash in serving plates and top with onion condiment.Garnish with cherry tomatoes and fresh herbs to taste.Recipe of eatquebec.comPhotography: Benoit Levac, Levac photo
6
Ass. des Jardiniers-Maraîchers du Québec
0
0
0
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2 of saffron
2 Tbsp. (30 mL) warm water
1/3 cup (80 mL) extra virgin olive oil
1 small Quebec yellow onion, minced
1 tsp. (5 mL) ground cumin
1/4 tsp. (1 mL) paprika
1 clove garlic, minced
2 Tbsp. (30 mL) lemon juice
2 Tbsp. (30 mL) minced fresh parsley
24 Quebec cherry tomatoes, halved
2 Tbsp. (30 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
3-4 Quebec green and/or yellow summer squashes, finely sliced
fresh flat-leaf (italian) parsley to garnish
mint to garnish
tarragon to garnish
basil to garnish
thyme to garnish
Summer Squash Carpaccio with Cherry Tomatoes
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
2
of saffron
-
2 Tbsp.
(30 mL)warm water
-
1/3 cup
(80 mL)extra virgin olive oil
-
1
small Quebec yellow onion, minced
-
1 tsp.
(5 mL)ground cumin
-
1/4 tsp.
(1 mL)paprika
-
1
clove garlic, minced
-
2 Tbsp.
(30 mL)lemon juice
-
2 Tbsp.
(30 mL)minced fresh parsley
-
24
Quebec cherry tomatoes, halved
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
Salt and freshly ground pepper to taste
-
3-4
Quebec green and/or yellow summer squashes, finely sliced
-
fresh flat-leaf (italian) parsley to garnish
-
mint to garnish
-
tarragon to garnish
-
basil to garnish
-
thyme to garnish
Preparation
In a small bowl, infuse saffron in warm water for 10 minutes.
In a skillet, heat oil over medium heat. Add onion, cumin and paprika and cook over low heat until onion begins to turn gold, about 15 minutes.
Add garlic and saffron and cook for another 10 minutes.
Remove from heat, cool and add lemon juice and parsley. Set aside.
In a bowl, gently toss tomatoes with olive oil and season.
Arrange slices of summer squash in serving plates and top with onion condiment.
Garnish with cherry tomatoes and fresh herbs to taste.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Source :
Ass. des Jardiniers-Maraîchers du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
