John Myers
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Tuna Carpaccio with Parmesan Slicer and Rocket with Bruschetta
The perfect tuna carpaccio with parmesan slicer and rocket with bruschetta recipe with a picture and simple step-by-step instructions.
ciabatta
- 1 Pc. Lime
- 1 Pc. Clove of garlic
- 8 tbsp Extra virgin olive oil
- Salt and pepper
- 1 bunch Arugula
- 100 g Parmesan cheese
- 10 g Yeast
- 550 g Wheat flour
- 5 tbsp Milk
- 2 tbsp Olive oil
- 20 g Salt
- 150 ml Lukewarm water
Bruschetta topping
- 4 Pc. Tomatoes
- 1 Pc. Clove of garlic
- Olive oil
- Salt and pepper
- 3 Pc. Sprig of parsley
- Rub the plates with halved clove of garlic. Cut lightly frozen fish into thin slices and line the plates with them. Marinate with olive oil and lemon juice. Season with salt and pepper. Wash the rocket, spin dry and spread loosely on the plate. At the end, spread the grated Parmesan over the top.
ciabatta
- For the ciabatta, let the yeast rise in lukewarm milk for about 10 minutes. Mix with 150 ml of lukewarm water and the oil. Knead in the salt and flour. Cover and let rise for 1.5 hours at room temperature. Preheat the oven to 220 degrees. Shape the dough into a ciabatta and place on a baking sheet lined with a baking sheet and bake for about 25 minutes.
Bruschetta
- Place the tomatoes in boiling hot water and then peel them and remove the seeds. Cut into cubes and marinate with the chopped parsley, spices and olive oil. Take the warm ciabatta out of the oven and cut into slices. Rub with half a clove of garlic and spread the tomato mixture on top.
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