A Community Recipe by Evergreen
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Recipe Directions
1.process squash using fine shredder blade,squeeze dry.
2.zest lemon and juice it,should be about 2 tablespoons juice.
3.combine oil with juice ,capers,and 1/2 the zest.
4.pour over squash and mix well.
5.top with tomato.
6.for gremolata,chop remaining zest with parsley and garlic and sprinkle over pasta.
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Comments
Top voted
Luna blu
Jul 14, 2010
Very pretty presentation!
pianissima
Jul 14, 2010
oh WOW! am i ever a delighted lemon-lover!!!
where can i get raw capers though?
randommara
Jan 11, 2011
This looks soooooo pretty! Can't wait to try it.
All
randommara
Jan 11, 2011
This looks soooooo pretty! Can't wait to try it.
evergreen
Nov 28, 2010
thank you Eszter! i was wondering about these because i noticed them where i shop:)
evergreen
Jul 14, 2010
hello everyone,and thanks for the compliments...Izhpt,i did leave some fresh peas(to mimic the capers) in some salt and vinegar before i went to bed! they dont have the same taste ,but they look the same and might work if you are 100% raw.
lzhpt
Jul 14, 2010
This is beautiful. raw capers have no flavor, I've read. It's the pickling of the flower bud that gives them that salty zing. I bet you could replicate that with ACV and sea salt, but this is so pretty, i wouldn't want to mess with it.
Luna blu
Jul 14, 2010
Very pretty presentation!
pianissima
Jul 14, 2010
oh WOW! am i ever a delighted lemon-lover!!!
where can i get raw capers though?
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