CRUDI RECIPES
BASIC CRUDO RECIPE - NYT COOKING
Provided by Jonathan Reynolds
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
- Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
- Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.
ASPARAGUS & ZUCCHINI CRUDI RECIPE - FOOD.COM
Love that Giada! Here's a new twist on a summer salad that can be made ahead, will keep refrigerated for several days and give you a chance to try the mandoline you bought at great expense and hardly ever use! Crudi = raw. Isn't that a nicer word??
Total Time 30 minutes
Prep Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).
- In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.
- Garnish with the Pecorino shavings.
- Chill or serve room temperature.
- Preparation time includes 20 minutes hunting for the mandoline.
- You now speak Italian! Cioa!
Nutrition Facts : Calories 190.7, FatContent 15.8, SaturatedFatContent 3.2, CholesterolContent 7.4, SodiumContent 402.7, CarbohydrateContent 9.1, FiberContent 3.5, SugarContent 3.5, ProteinContent 6.3
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BASIC CRUDO RECIPE - NYT COOKING
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- Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.
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