Tzatziki

To make the tzatziki, wash the cucumber thoroughly and, without removing the skin, grate it 1. Collect it in a colander placed over a bowl so the liquid can drain 2. Place a weight on top 3 and transfer everything to the refrigerator for about 1 hour: this step will allow the cucumber to lose most of its moisture.

After this time, peel the garlic cloves, split them and remove the central core. Mince the garlic very finely 4, then press it further with the knife blade until you obtain a very fine texture. Pour the Greek yogurt into a large bowl and add the salt 5 and the garlic 6.

Then incorporate part of the extra virgin olive oil 7 and the apple cider vinegar 8. Mix vigorously so as to combine and emulsify the ingredients with the yogurt 9.

Pour in the remaining oil 10 and mix again. Wash and finely chop the fresh dill, then add it to the mixture 11. Take the grated cucumber and squeeze it very well with your hands to remove the residual liquid 12.

Add it to the yogurt 13 and mix thoroughly 14. Cover the sauce and let it rest in the refrigerator for about 2 hours: resting will allow the different aromas to meld. Before serving, plate it and finish with a drizzle of extra virgin olive oil and a few sprigs of dill.