Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 4 slices of rye bread
- - 8 radishes
- - 6 cucumbers
- - ½ stalk of celery
- - 1 lemon
- - 50 g of almonds
- - 1 tablespoon of sugar
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Heat in a pot 3 tablespoons of water with the sugar.
- Derive the lemon zest with a vegetable peeler (or the appropriate tool for peeling citrus fruits), taking care to exclude the white inner part, bitter-tasting. Cut into strips and immerse then in the syrup, letting slowly absorb all the liquid. When ready, roll it out to cool on a plate.
- Finely chop the coasts of celery in a bowl and season with the juice of the peeled lemon, a tablespoon of olive oil and a pinch of salt, cover and let marinate for an hour.
- Dice the peel of the radishes and keep it aside; coarsely chopped white pulp and mix with the already marinated celery.
- Halve the cucumbers lengthwise and with a spoon take out the inside to get the boats.
- Toast the almonds over low heat in a small saucepan for a few minutes. Once cool, chop and add these to the celery. Stir the mixture thoroughly and fill the inside of cucumbers wich you’ve already arranged on the plates (it’s 3 per portion).
- Decorate the boats alternating the candied lemon peel with the diced radishes, dressed with a little olive oil and finished with bread cut into triangles.
