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Zucchini Carpaccio with Red Hill Truffle

Delicate and light and oh so delicious!

INGREDIENTS - SERVES 4

For Carpaccio: 
6 zucchini (small to medium size)
1 avocado
1 apple (julienne) - prepare just before serving to prevent browning
1 celeriac (julienne)
1 fennel bulb (julienne)
1 lime (juiced)
200ml light sour cream 
sea salt flakes 
freshly cracked black pepper
1 bunch basil (picked and torn leaves)
½ bunch continental parsley (flat leaf) - picked leaves
½ bunch chervil – picked leaves
20g Red Hill truffle
shaved parmesan

For Vanilla Oil:
2 vanilla beans
250ml extra virgin olive oil

METHOD
For Vanilla Oil:
Cut vanilla beans lengthways and scrape seeds into the olive oil. Whisk together. Put into a bottle along with the scraped bean and allow to infuse for at least 2 days. 

For Carpaccio:
Trim ends of zucchini until all are even sized. Cut zucchini lengthways on a mandolin so slices are thin and even. Squeeze lime into a small bowl and mix with vanilla oil, add enough oil so that it is not too sharp and you get a good balance of vanilla and lime. Mix the diced truffle into the sour cream. In a bowl, toss the celeriac, fennel and herb leaves with the apple and some more of the oil. Season. 

TO SERVE
Lay 8 slices per plate so they are slightly overlapping, and brush with vanilla/lime oil. Put a dollop of the truffled sour cream on each fan of sliced zucchini. Thinly slice the avocado and arrange on top. Drizzle with some vanilla oil. Sit tossed herb salad on top of avocado. Finish with shaved parmesan and shaved truffle.

MATCHED BEVERAGE
Red Hill Estate Pinot Grigio

ABOUT MP EXPERIENCE
MP Experience specialises in discovery tours for up to 8pax in our Mercedes Vito. Meet local artisans on our wine, food and farm gate tour, see native wildlife, treat yourself to a day of indulgence or tour the wineries. Exclusive private truffle hunts in Red Hill.
Peninsula Wide
Tel: 0410 596 637
www.mpexperience.com.au
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