Boats of Cucumber Peel Candied, Pickled Celery and Radishes

Servings: 4
Prep time: 20
Cooking time: 5
  1. Heat in a pot 3 tablespoons of water with the sugar.
  2. 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.
  3. 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.
  4. Dice the peel of the radishes and keep it aside; coarsely chopped white pulp and mix with the already marinated celery.
  5. Halve the cucumbers lengthwise and with a spoon take out the inside to get the boats.
  6. 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).
  7. 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.