Cucumber tagliatelle
Easy to make and a big added value in flavour and presentation. Make sure to dress the cucumber as close to serving as possible, so it retains its bite.
Recipe per piece.
Allergens & dietary requirements
- Sulphite
- Vegan
Ingredients
- 100 g water
- 100 g granulated sugar
- 100 g white wine vinegar
- 1 cucumber
- as needed Maldon salt
Preparation method
- Bring the water, sugar and vinegar to the boil until all the sugar crystals are dissolved.
- Allow to cool and refrigerate until using.
- Cut the ends off a large, firm cucumber and cut into two pieces.
- Turn on a spiral vegetable cutter to produce tagliatelle.
- Sprinkle with the brine and let soak for a few minutes.
- Wind around a meat fork or kitchen tongs (tournetout) until you have a compact roll, and plate.
- Finish with a dusting of Maldon salt.
Serving suggestions
- As a component in a composition with tuna, crab, chicory, or apple.
- As a side dish to a main dish of grilled meat or barbecue components.
- Use in a composition with components of scallop, fennel, and green herbs.
