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Summer Squash Carpaccio with Cherry Tomatoes 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.com Photography: Benoit Levac, Levac photo
6
2 of saffron 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

Summer Squash Carpaccio with Cherry Tomatoes

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  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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
Imprimer ma sélection

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

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

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