Service: ULTRA-FAST 5 VEGETABLE CARPACCIOS

53058: VEGETABLE CARPACCIOS ULTRA-FAST 5 Enough accurate cutting and a condiment unusual for preparing side dishes and appetizers really special.

(ingredients for 4 people) APPROPRIATE TOOLS to get perfect results, vegetables must be cut very thin.

We advise you to proceed, for each vegetable, as follows: cucumbers can be cut with a very sharp knife, straight blade, after having been kept in freezer 10 minutes; the potato slices will be really subtle if taken with a mandolin or slicer; for the artichokes using a small knife or a mandolin and the thickness for the carrots; cut slices intact from onions using a mandolin or slicer.

CUCUMBER to SHRIMP washed and tick 4 cucumbers tender.

Remove the Peel in strips, using a rigalimoni.

Cut them into thin slices.

Place in a single layer on a serving platter.

Pour in a little bowl with salt, pepper, a tablespoon of mustard, a tablespoon of lemon juice, a splash of aniseed liqueur.

Add the chopped leaves dressing of a sprig of dill.

Stir 1/2 cup of corn oil and 20 g code chopped pickled shrimp.

Seasoned cucumbers and sauce complete with 40 g of whole shrimp tails and Tufts of parsley.

BACON, peeled POTATOES 400 g of yellow-fleshed potatoes, wash them and dry them.

Cut into thin round slices, discarding ends.

Boil in a large saucepan with 3 l of boiling salted water with 3 tablespoons coarse salt and added with a glass of vinegar.

You resume boil and drain the slices in a large colander.

Allargatele on a kitchen towel and place on a preheated serving dish in a single layer.

Meanwhile, heat 2 tablespoons of olive oil in a pan and saucepan 1 minute 200 g bacon, diced.

Complete with a plenty of ground black pepper and 2 needles with sprigs of Rosemary, chopped.

Pour the hot dressing over potatoes and serve immediately.

ARTICHOKE PEARS Purchased 8 artichokes tender deprived of thorns, stems and leaves the toughest.

Remove outer leaves, turned the funds.

Divide them into quarters and remove any Hay Street.

Cut them into thin vertical slices with a sharp knife, keep them soaking in cold water and vinegar.

Drain the slices, dry, place them in a single layer on a serving platter.

Sprinkle with diced pear pulp and toss with 4 tablespoons mayonnaise 2 tablespoons elongated with cream and a splash of vodka.

Complete with paper-thin shavings of Parmesan.

CARROTS SPICES sprouted up and scrape large carrots 600 g but keep (without the soul of wood).

Cut into thin diagonal slices.

Boil 5 minutes in boiling salted water.

Drain, allargatele on a towel and place on a serving dish.

Heat in a small frying pan pan 4 tablespoons light olive oil.

Combine 2 tablespoons soy sauce, 2 of sherry (or dry white Vermouth), a pinch of ginger powder, a tablespoon of coriander grains, half a tablespoon of pink peppercorns and green peppercorns.

Boil 2 minutes and pour immediately on carrots.

TUNA ONIONS Peel 400 g of red onion of Tropea.

Wash them, dry them and cut them into thin slices.

Place the slices on a serving platter, trying not to decompose them into their.

Pour in a little bowl with salt, pepper, 2 tablespoons of vinegar and half a cup of extra-virgin olive oil, leaving it down flush to banging with a fork.

60 g chopped tinned tuna well drained and divide it on onions.

Merged 3 finely chopped sundried tomatoes.

Serve with the sauce and finish with basil leaves, chopped with clean hands.