Italian Two Easy: Simple Recipes from the London River Cafe Tapa dura - 2006

Extracto

•1 and one-half (1.5) English cucumbers (see note below)

•2 tbsp of mint leaves

•1 fresh hot red chile

•1 lemon

•1 cup mascarpone

•5 tbsp crème fraîche

•Extra virgin olive oil


Note: Look for cucumbers that are unwaxed. They should be firm and rounded to the ends. Avoid any with withered, shriveled tips or ones that bulge in the middle, because they are likely to be filled with large seeds.

Peel the cucumbers, cut in half lengthwise, and remove the seeds. Cut in half again and then into 2-inch lengths. Chop the mint. Wash the chile and finely slice on the diagonal. Squeeze the juice from the lemon.

Combine the mascarpone and crème fraîche; season well.

Combine the cucumber and mint with the lemon juice and three times its volume of olive oil. Season.

Serve with the mascarpone and the chile sprinkled over.