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Recipe: Cucumber and Zucchini Carpaccio with Roasted Cashews with Extra Virgin Olive Oil, Truffle and Smoked Paprika

Bote de Anacardos Tostados con Aceite de Oliva Virgen Extra Trufa y Pimentón Ahumado para carpaccio de pepino y calabacín

Roasted Cashew Nuts with Extra Virgin Olive Oil, Truffle and Smoked Paprika are a very healthy appetizer.
They are made with a special mixture of whole cane sugar, truffle of the Melanosporum variety, and truffled EVOO along with truffle aroma and are perfect for giving a crunchy and sweet touch to our recipes, like this Cucumber and Zucchini Carpaccio! delicious!

 

INGREDIENTS FOR THE CUCUMBER AND ZUCCHINI CARPACCIO

PREPARATION

1. Cut the cucumber and zucchini into very thin slices with a knife or a mandolin.

2. Arrange on a serving plate and season with the EVOO, salt, pepper and lemon.

3. Finish the dish with a little dill and the Roasted Cashew Nuts with Truffle and Paprika LA CHINATA chopped for a crunchy and sophisticated touch.

 

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