Vegetable Carpaccio with a Ruculo Yogurt Sauce

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* Exported from MasterCook Buster *

 

Vegetable Carpaccio With A Rucola Yogurt Sauce

 

Recipe By : http://italy1.com

Serving Size : 2 Preparation Time :

Categories : Vegetables Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large tomatoes -- ripe

1 green tomato

1 avocado

1/2 small pineapple

1 small white onion

1 bunch rucola -- small bunch

6 ounces Yogurt

1 bunch basil -- small bunch

1 lemon -- Juice of

3 tablespoons extra-virgin olive oil

salt and pepper to taste

 

Remove the seeds from the tomatoes and dice them, cut all the other

vegetables the same size, mix in a bowl, add the lemon juice, salt and

plenty of pepper, 2 tablespoons olive oil and half the basil cut up

roughly.

 

Brush with oil 4-5 little bowls or cups with oil, fill with the diced

vegetable, and press with the back of the spoon or a glass. Refrigerate

until needed. Remove from refrigerator, drain off any liquid that has

formed, turn over gently onto a plate, keeping the shape. Put the

yogurt in the blender, the chopped rucola and the rest of basil, salt

and 1 ice cube. Blend until you get light green smooth sauce, Pour

around the mound of vegetables, serve any remaining sauce on the side.

Serves 2 to 3. -- Recipe from http://italy1.com/cuisine/english/ Posted

to EthnicRegMC and Veg-Recipe 5/99 by J Pellegrino

 

 

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