Recipes & ideas · Cedro
Cedro carpaccio
With cedro, everything is different from a lemon: you don't eat the juice but the thick white peel. It tastes mild, slightly sweet and smells wonderfully floral.
This comes out best when you slice the cedro raw and wafer-thin. A good olive oil, a little salt, a few shavings of Parmesan – that is all it takes for a starter that tastes of Sicilian sunshine.
- Time
- 15 minutes
- Serves
- 2
- Serve as
- Starter
- Type
- vegetarian
Ingredients
Serves 2
- 1Cedro
- 4 tbspgood olive oil
- 50 gParmesan in one piece
- 2 tbsppine nuts
- 1 handfulflat-leaf parsley
- fleur de sel
- freshly ground black pepper
Method
Toast
Toast the pine nuts in a dry pan until golden brown. Stay with them – they darken quickly. Tip onto a plate to cool.
Slice
Wash the cedro and dry it well. Cut it, peel and all, into wafer-thin slices – ideally with a mandoline, otherwise with a very sharp knife. Remove the pips.
Arrange
Lay the slices, slightly overlapping, on two plates. Drizzle generously with olive oil and season with fleur de sel and pepper.
Finish
Shave the Parmesan with a vegetable peeler and scatter it over the top. Sprinkle with the pine nuts and parsley leaves – serve straight away.
Our tip
The thinner, the better
The slices should be almost see-through – then the peel is tender and the flavour at its finest. Let the carpaccio rest in the olive oil for five minutes before eating.
Variations
Spicier
With a few chilli flakes and rocket instead of parsley.
Sicilian
With pecorino instead of Parmesan and chopped pistachios instead of pine nuts.
Goes well with
Fresh bread, a glass of white wine – or pan-fried fish as a main course.
