Tomato carpaccio

Recipe cuisine: Italian
Cooking time: 30 min
Servings: 4
Calories: 179.4 kcal
Fats: 14.7
Proteins: 5.1
Carbohydrates: 7.9
Twitter Linkedin Facebook Share

Description

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.

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.

Ingredients

40 g of Parmesan
salt
100 g pitted olives
ripe tomatoes
olive oil - 2 tbsp. l.
lemon
red onion - 1 onion

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

5
0
4
0
3
0
2
0
1
0

Write a review

Will be displayed on the comment.
Authentication only - we won't spam you.
Your review must be at least 50 characters.

You may also like

Wishlist Menu Recipes
Top