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Roros Tomato Garlic Carpaccio

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Ingredients for 2 servings:

  • 3 beefsteak tomatoes, ripe
  • 250 g cheese, real buffalo mozzarella
  • 1 bunch of basil
  • 3 red chili peppers
  • 6 large garlic cloves
  • some salt
  • some black pepper, freshly ground
  • 6 tbsp vinegar, Aceto Balsamic vinegar, white or red (balsamic vinegar)
  • 12 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

only for real garlic fans!

Slice the tomatoes. Drain the cheese and slice it as well. Arrange the tomatoes and cheese on plates in a shingle-like pattern. Place a basil leaf between each one. Chop the garlic and chili peppers and sprinkle over the top. Season with salt and pepper. Drizzle with vinegar and oil. Note: Don’t let it stand for long after adding salt, or the tomatoes will release too much juice! Serve with: Ciabatta bread

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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