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.

Cucumber tagliatelle

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granulated sugar



white wine vinegar




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.

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