Courgette Carpaccio, Burrata and Summer Truffle Guérande Salt
A fresh, elegant, no-cook summer starter where crisp courgette, creamy burrata and truffle salt create a light, fragrant and gastronomic plate.
Préparation
- Wash the courgettes, trim the ends and slice them very thinly with a mandoline or vegetable peeler.
- Arrange the slices in a rosette pattern on the plates. Drizzle with olive oil, add a few drops of lemon juice and a little zest.
- Toast the pine nuts in a dry pan for 2 to 3 minutes, then leave to cool.
- Place half a burrata in the centre of each plate and open it slightly to reveal the creamy heart.
- Add the pine nuts, basil, black pepper and a pinch of Summer Truffle Guérande Grey Salt just before serving.
- Finish with a light drizzle of olive oil and a few lemon zests for freshness and shine.
