Tomato carpaccio is a fresh, uncomplicated, and tasty dish.
It offers a taste experience combining freshness, simplicity, and authentic flavors. This dish is light and nutritious, ideal for those seeking a healthy option without sacrificing taste.
Tomatoes, rich in vitamins, antioxidants, and lycopene, contribute to overall wellness, while breadcrumbs and garlic add a flavorful taste that stimulates the appetite and a crunchy note.
The mix of Mediterranean flavors makes the dish not only delicious but also versatile, perfect for accompanying main courses or enjoying as a refined appetizer. Moreover, the balance between crunchiness and juiciness makes every bite enjoyable and satisfying, celebrating the goodness of fresh, quality ingredients.
The dish features ultra-thin slices of fresh tomatoes, elegantly arranged on a serving plate. The tomatoes, strictly ripe and juicy, are seasoned with toasted breadcrumbs and an emulsion of extra virgin olive oil, finely chopped fresh parsley, and garlic.
The breadcrumbs, lightly browned in a pan with a drizzle of olive oil, add a crunchy component to the dish, pleasantly contrasting with the softness of the tomatoes. The garlic, finely chopped and added to the breadcrumbs, gives the dish a pungent and aromatic note, while the fresh parsley brings freshness and color, completing the aromatic profile with its slightly herbaceous taste.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for preparing tomato carpaccio
- 2 beefsteak tomatoes
- 7 fl oz extra virgin olive oil
- 5 tablespoons breadcrumbs
- 1/2 bunch parsley
- 1/2 clove garlic
- to taste fine salt
- to taste basil
Tools
- 1 Bowl
- 1 Chopper
- 1 Pan
- 1 Plate
- 1 Brush
- 1 Mandolin
Steps for preparing tomato carpaccio
To prepare the delicious tomato carpaccio, thoroughly wash the tomatoes and parsley under water.
Remove the core from the garlic.
Then chop the parsley with a chopper and separately half a clove of garlic.
Grease a non-stick pan with some extra virgin olive oil and toast the breadcrumbs for a few minutes, turning them often so they don’t burn, until golden brown.
In a bowl, prepare the emulsion with extra virgin olive oil, chopped parsley, garlic, and salt, and let it marinate for about fifteen minutes.
Slice the tomatoes with a mandolin so that they are of the same thickness and arrange them on a serving plate.
Season each slice with the oil, parsley, and garlic emulsion, using a kitchen brush, and with plenty of breadcrumbs.
Garnish with a few basil leaves, and the carpaccio is ready to be served and…
Enjoy your tasting from Barbara!
Tips and Storage
Use fresh, ripe tomatoes, preferably in season, to achieve the best flavor. Varieties like San Marzano, beefsteak, or cherry tomatoes are excellent choices.
Tomato carpaccio is a dish that should be consumed immediately after preparation to maintain the freshness and crunchy texture of the breadcrumbs. However, if you need to store it:
Refrigerator: Store the dish covered in the refrigerator for no more than one day. Keep in mind that the tomatoes will tend to release water, softening the breadcrumbs and altering the texture.
Preventing Sogginess: If you plan to store it, add the breadcrumbs only just before serving, to maintain crunchiness.
For optimal experience, it is always recommended to prepare tomato carpaccio shortly before serving.
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