A light summer dish with perfect wine pairing
This courgette carpaccio with Parmesan and toasted almonds is a wonderfully fresh and elegant starter. The wafer-thin slices of courgette are marinated with a hint of lemon juice and the best olive oil, while finely shaved Parmesan and toasted almonds provide a nutty depth and a slightly salty flavour.
A Pinot Grigio DOC from Friuli or an Albariño DO from Rías Baixas is an ideal accompaniment to this light yet aromatic dish. Both wines bring the necessary freshness to emphasise the delicate citrus aroma of the marinade, while their mineral structure elegantly complements the interplay of parmesan and almonds.
Ideal wine accompaniment: Pinot Grigio DOC (Friuli, Italy)
The Pinot Grigio from Friuli impresses with a fine balance of fruity freshness, delicate flavour and lively acidity. Its aromas of green apple, pear and white flowers harmonise perfectly with the light courgette marinade. The elegant minerality and a hint of almond flavours in the finish blend seamlessly with the roasted almond aromas and ensure a wonderfully rounded taste experience.
Its medium acidity also supports the freshness of the lemon juice without being too dominant. This emphasises the subtle flavour nuances of the dish and creates a perfect harmony between the individual components.
Another 5 wine recommendations for this pairing
1st Albariño DO (Rías Baixas, Spain)
This Spanish white wine from Galicia has a wonderfully crisp acidity and a fine saltiness that wonderfully emphasise the fresh flavour of the courgette and the creamy mouthfeel of the Parmesan. Its citrus notes and hints of green apple and white flowers blend harmoniously with the dish.
2nd Grüner Veltliner DAC (Wachau, Austria)
A classic Grüner Veltliner from the Wachau region impresses with its peppery spiciness, lively acidity and fine fruit flavours. The combination of apple, citrus and herbal notes complements the freshness of the marinade, while the light minerality emphasises the umami of the Parmesan.
3rd Chardonnay AOC (Chablis, France)
An unobtrusive, mineral Chablis without wood ageing is an excellent match for this dish. Its subtle citrus fruit, chalky minerality and fine acidity structure perfectly balance the creaminess of the Parmesan and the nutty flavours of the almonds.
4. vermentino DOC (Tuscany, Italy)
This Mediterranean white wine has a light herbal note, floral aromas and a hint of lemon, which harmonise wonderfully with the fine marinade. Its savoury freshness enhances the elegance of the dish without overpowering it.
5th Sauvignon Blanc AOC (Sancerre, France)
An elegant Sauvignon Blanc from the Loire, with its distinctive acidity, fine herbal notes and citrus fruit, provides an exciting contrast to the soft texture of the courgettes and takes the dish to a new level.
The recipe:
Zucchini-Carpaccio mit Parmesan & gerösteten Mandeln
Kochutensilien
- 1 Schneidebrett
- 1 Scharfes Messer oder Gemüsehobel
- 1 Pfanne zum Rösten der Mandeln
- 1 Kleine Schüssel für das Dressing
Zutaten
Hauptzutaten:
- 1 mittelgroße Zucchini
- 30 g Parmesan gehobelt
- 20 g Mandeln gehobelt und geröstet
Dressing:
- 2 EL Olivenöl
- 1 TL Zitronensaft
- 1 TL Honig
- Salz & Pfeffer nach Geschmack
Zubereitung
Zucchini vorbereiten
- Zucchini waschen und mit einem scharfen Messer oder einem Gemüsehobel in dünne Scheiben schneiden.
Mandeln rösten
- Mandeln in einer trockenen Pfanne bei mittlerer Hitze goldbraun rösten. Abkühlen lassen.
Dressing zubereiten
- Olivenöl, Zitronensaft, Honig, Salz und Pfeffer in einer kleinen Schüssel verrühren.
Anrichten
- Die Zucchinischeiben auf einem Teller anrichten, mit Dressing beträufeln und Parmesan sowie Mandeln darüberstreuen.
Empfohlene Beilagen
- Frisches Baguette
- Knusprige Grissini
- Leichter Blattsalat mit Zitronen-Dressing
