Courgette carpaccio, red pesto and fresh cheese

Difficulty: Beginner · Total time: 25 min · Servings: 4

Utensils: mandoline and oven with tray

Ingredients

• 400 g courgette (2 units) cut into 2 mm slices
• 100 g red pesto with tomatoes and almonds (see recipe)
• 150 g fresh cheese (burgos, ricotta, cottage...)
• 4 poached eggs*
• Selección Familiar Arbequina EVOO
• Bittersweet Wine Vinegar - Merlot
• Rocket leaves
• Salt
• Pepper

Pairing: Roc de Foc · Flocs Reserva.

Method

1. Preheat the oven to 180 ºC.
2. Tidily arrange the sliced courgette on an oven tray.
3. Season and dress with Selección Familiar Arbequina EVOO.
4. Put the tray into the oven for about 10 minutes.
5. Arrange the courgette harmoniously on the plate like a mosaic.
6. Add the poached egg*.
7. Dress with the tomato and almond pesto.
8. Add the fresh cheese to the dish.
9. Garnish with some rocket leaves.
10. Dress with Selección Familiar Arbequina EVOO.
11. To finish, add some drops of Pons Merlot Vinegar.

Notes

• *Add a good pinch of salt and some vinegar to a pot with a litre of boiling water. Break the eggs one by one, create a whirlpool in the water at about 85/90 ºC and slide each egg in. Allow to cook for 2-4 minutes depending on size and set aside.