Zucchini tartar with paprika-raspberry puree

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The simple flavor of the raw grated zucchini is pepped up with the paprika and raspberry puree. This recipe does taste as lovely as it looks.

Serving Size: 2

Ingredients:

• 1 large or 2 medium zucchini, grated
• 4 pieces chives, sniped finely
• 1/4 tsp. nutmeg
• for the puree
• 2 tbs. paprika puree
• 2 tbs. raspberry puree or sauce
• 2 tbs. olive oil
• 2 tbs. rice wine vinegar

Directions:

1. Grate the zucchini into a colander.
2. Sprinkle it with salt and allow the liquids to drain out for 1/2 an hour.
3. Squeeze out any remaining liquid and rise well with cold water.
4. Once again, squeeze out any excess liquid.
5. Sprinkle with nutmeg and some of the chopped chives. (Hold enough chives aside to use for garnishing.
6. Place in a round form and allow to sit in the refrigerator until needed.
7. Meanwhile, puree the ingredients for the paprika raspberry puree together in a blender.
8. Place 2 or 3 tablespoons of puree on a plate, set the zucchini round in the middle.
9. Garnish with the chives and serve.

Notes:

If you don’t have raspberry puree, any berry puree or sauce would be a fine alternative.

This entry was posted on Monday, September 10th, 2007 at 10:07 pm and is filed under Appetizers, Raspberries, Salads, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.

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