Yellow Courgette Carpaccio from At Home in Provence
Carolyne Kauser-Abbott · Provencal Recipes · Salad · Side Dish · Starter Course · TasteAt Home in Provence by Jeany Cronk is a beautifully curated cookbook blending personal stories and cultural insights that capture her family’s journey from London to Provence to create a life around winemaking. Rich with photographs and local charm, it’s an inspiring read for anyone drawn to Provençal living. The recipes in the book focus on seasonal ingredients and easy-to-prepare dishes that are a delight to prepare for your friends and family. Author Jeany Cronk chose this recipe, Yellow Courgette Carpaccio, to help you bring the flavours of Provence to your table.
Yellow Courgette Carpaccio with Toasted Almonds and Ricotta
I realize yellow courgettes are a bit of a luxury, but they are so beautiful, so I will indulge myself here! It’s important you pick small courgettes if you can, as they are better for eating raw. If you cannot find yellow ones, don’t worry, you can make this with green, or you could mix the two colours if you find both. This is a really quick starter or nice sharing dish for a pretty lunch.
Ingredients
- 50 g almonds raw, skin on
- 70 mL olive oil
- 1 lemon for juice
- 3 small yellow zucchini (courgette)
- 250 g Ricotta cheese
- fleur de sel
- pink peppercorns freshly ground
- fresh basil leaves for garnish
Instructions
- Crush the almonds, either in a food processor or in a plastic bag with a rolling pin. Put the almonds into a frying pan (skillet) over medium-high heat with some salt and roast them for a few minutes until crispy and a little smoky. Move them around regularly, so they don’t burn.
- Slice the courgettes very thinly lengthwise on a mandoline if possible.
- Make the dressing. Mix the oil with the lemon juice and season well with salt. Set aside.
- Put three-quarters of the dressing into a shallow bowl and add the courgette slices. Toss to coat well, but try not to tear them up as you move them. Leave to marinate for 10 minutes.
- Once marinated, place the courgettes on individual plates (everyone should have roughly four slices of courgette on their plate). Using a small spoon, place dollops of ricotta randomly over the courgettes. Sprinkle the crushed almonds over the top. Finish with a little more dressing, fleur de sel and pink pepper.
- Garnish with some torn basil leaves. If you are making a sharing dish, follow the same steps on one big platter – trust me, it’ll look so gorgeous.
Tried this recipe?Let us know how it was!
Extracted from At Home in Provence by Jeany Cronk (Quadrille, £27), Photography by Lizzie Mayson and Sophie Bellard.
Other Courgette Recipes to Try
Clafoutis aux Courgettes (Zucchini Casserole)
This easy casserole serves two hungry people and I recommend partnering it with a fresh, tomato salad. You will need a 20cm frying pan.
Check out this recipe
Pan Fried Red Mullet fillets on Courgette Noodles with Tomato Coulis
Red Mullet or Rouget is firm, easy to cook and reputedly very healthy, so the only downside is that it has quite a lot of bones – of the kind that are too big to swallow. I resort to using tweezers to get the bones out, you can see a line of bones on the fillet and once you’re used to it you get pretty quick at removing them, yes it’s a bit of work but well worth the trouble. Always feel the whole fish with your fingers when you’re done, as you should be able to find any errant bones with your fingertips. The fish shrinks in cooking, so you need to count 3 or 4 fillets per person.
Check out this recipe
Zucchini and Shrimp Fritters, Saffron Mayonnaise
Crispy fried zucchini and shrimp fritters topped with a fresh and creamy saffron mayonnaise.
Check out this recipeFull day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
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