Tomato carpaccio
Once upon a time, carpaccio was made only from thin slices of raw beef. Later, in modern cooking, there were options for fish and even vegetarian carpaccio. For example, such a tomato.
Ingredients
Servings 4- 40 g of Parmesan
- salt
- 100 g pitted olives
- ripe tomatoes
- olive oil - 2 tbsp. l.
- lemon
- red onion - 1 onion
Cooking
Step 1
Wash tomatoes. Make a shallow cruciform incision on top and lower for 1 min. into boiling water. Then remove the skin from them.
Step 2
Cut the fruit into 4 parts, carefully remove the seeds from them.
Step 3
Put prepared tomatoes between sheets of parchment greased with olive oil, put a press on top.
Step 4
In 20 minutes. put the tomatoes on a dish, sprinkle with lemon juice, salt and pepper. Place thin onion rings and olive slices on top. Sprinkle with grated Parmesan and drizzle with olive oil.
Step 5
By the way: Once upon a time, the Italian dish carpaccio was prepared only from thin slices of raw beef. Fish and vegetarian carpaccio have appeared in modern cooking.