Lemon Carpaccio
Quick to make but all the more delicious for it.
Cut the lemons, with peel, into thin slices. Lay them on a plate, fanned out on top of each other.
Drizzle with olive oil and sprinkle with Parmesan shavings.
Finally, sprinkle coarse salt and a little coarse pepper over the carpaccio.
Leave to stand for 30 minutes to intensify the flavour.
Store the rest of your Parmesan in beeskin to keep it fresh for longer.
You will need
Sicilian lemons, also called "edible lemons". You can recognise them because they are very large. For the salty version: Olive oil Coarse salt Coarse pepper Parmesan cheese Possibly Ruccola Parsley Onions Pickled garlic Serve as- Antipasti
- As a side dish with fish, meat, prawns
- with fresh baguette as a light main meal - accompanied by a glass of cold white wine.... delightful!








