Cucumber carpaccio recipe
Cucumber Carpaccio recipe
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|30 g||fresh mint leaves, chopped|
|2 tbsp||olive oil|
|2 tsp||fresh lemon juice|
|30 g||pine nuts, optional|
|50 g||Paremsan cheese, grated|
Arrange cucumber slices, overlapping slightly, in one layer on a serving plate. Sprinkle chopped mint leaves over cucumbers.
Whisk together oil and lemon juice and a bit of salt in a small bowl, then drizzle over cucumbers. Sprinkle with pepper to taste, and pine nuts – if using. Let stand for 10 minutes.
Just before serving, sprinkle with grated cheese.
ca. 5 min
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