Carpaccio is a popular and widely known Italian dish all over the world. We suggest you cook a delicious carpaccio from a tomato today.
Carpaccio of tomato and zucchini
Ingredients:
- basil - 80 g;
- garlic - 2 cloves;
- Parmesan cheese - 40 g;
- pine nuts - 40 g;
- olive oil - 125 ml;
- zucchini - 1 piece;
- tomato - 7 pcs.
Preparation
Basil washed and dried. We put a few beautiful leaves of green for decoration, and the rest is crushed. Garlic is peeled off the husk, and Parmesan cheese is shredded. Then we shift the basil, cloves of garlic and cheese with pine nuts into the mixer bowl, pour in the olive oil and beat everything into a homogeneous puree.
Zucchini and tomatoes are washed, dried, cut into thin slices and spread the vegetables on a plate in the form of shingles. Pour on top with a small amount of cooked sauce and decorate carpaccio of tomatoes with basil leaves. The remaining sauce is cooled and served separately.
The recipe for tomato carpaccio
Ingredients:
- green onions - 1 bunch;
- tomatoes - 3 pcs .;
- garlic - 3 cloves;
- parsley, dill - 1 bunch;
- white wine vinegar - 2 tbsp. spoons;
- olive oil - 3 tbsp. spoons;
- spice.
Preparation
So, first turn on the plate, we put a ladle filled with water on it, and bring it to a boil. Then we take the tomatoes, wash them and make an incision on each fruit. After that, put the prepared tomatoes in a bowl and scald with boiling water. Blanch the tomatoes for a few minutes, and then gently take them out with the help of noise and transfer to another bowl filled with cold water.
The cooled tomatoes are laid out on a cutting board, lightly dipped with paper towels, gently peeled off the cuticle, cut the stem and alternately cut the fruit into thin rings. We lay the sliced ​​beautifully on a large flat dish, water the vegetables with olive oil and proceed to the next step.
Garlic is cleaned, washed together with herbs under cold water, shaken and finely shredded, and cloves of garlic squeezed through the press. Then add salt, pepper to it, taste a little olive oil and white wine vinegar. Mix everything with a fork until the salt is completely dissolved, after which we pour the crushed greenery into the same container. We leave the prepared dressing to stand for about 5 minutes, so that the fragrant liquid gives the green herbs a piquant and slightly sour taste. Next, put the dressing on the tomato rings and serve the carpaccio to the table.