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The WOMAN summer kitchen has finally started! And with food blogger "Küchenzauber": Our first summer dish is a Mediterranean zucchini carpaccio with burrata.
The WOMAN summer kitchen has finally started! Every week we present you the favorite recipe of a local food blogger. Anja from küchenzauber.at starts - the 30-year-old Upper Austrian has a special passion for cooking and baking. Look forward to your delicious Mediterranean zucchini carpaccio with burrata, homemade garlic oil, dried tomatoes in pine nuts.
"Very delicate zucchini strips, deliciously marinated with a delicious, creamy burrata - even when I think about it, this recipe makes me feel summer", says the likeable Anja. The WOMAN summer kitchen is an initiative with the Austrian Food Blog Award. (Here you can find out everything you need to know!) You can also find the cooking video on our Instagram channel. Have fun watching.
Zucchini carpaccio with burrata
You need this:
- 4 medium zucchini
- the juice from a lemon and a half
- the zest of a lemon
- 30 ml of garlic oil
- 2 pieces of burrata
- 2 handfuls of pine nuts
- grated parmesan (to taste)
- 8-10 pieces of dried tomatoes
- Salt pepper
That's how it's done:
Wash the zucchini and peel into thin strips with a peeler. Mix together the oil, lemon juice, salt and pepper and marinate the strips with it. Let it steep briefly. In the meantime, roast the pine nuts in a pan without oil until golden brown and roughly chop the sun-dried tomatoes. Arrange the zucchini strips in deep plates. Spread half a scoop of burrata on each and tear a little. Spread the pine nuts and sun-dried tomatoes on top. If desired, sprinkle some parmesan on top. Voilá!
