Tomato carpaccio is a colorful, easy-to-prepare, impressive appetizer that will add pleasant variety to both everyday and holiday menus. Made with ripe, seasonal tomatoes, topped with a little cheese and a fragrant green sauce of fresh parsley or basil, tomato carpaccio looks and tastes incredible, and is ready to serve in minutes. A great option for a savory snack or a light, refreshing vegetable side dish for lunch or dinner. Try it!
Prepare the ingredients according to the list. The specified amount of products makes 3 servings of the dish.
Cut the tomatoes into as thin slices as possible. For cooking, you can use either red tomatoes or a combination of red and yellow tomatoes.
Sprinkle the chopped tomatoes with 2-3 small pinches of salt, leave for 15 minutes at room temperature, then drain all the released juice.
Meanwhile, prepare the green sauce. Peel the garlic cloves, cut each clove in half and remove the sprout located in the center - this will soften the garlic flavor. An alternative is to “cook the garlic”, i.e. Boil the peeled cloves in boiling water for 10 minutes.
Place the top of a bunch of parsley (or basil leaves) into a blender bowl. Add the garlic cloves, olive oil and wine vinegar (or lemon juice).
Beat everything for a few minutes until you obtain a homogeneous consistency. Add ground black pepper to taste and a little salt, literally 1 pinch. Since we also salted the tomatoes, the sauce should be lightly salted so that the overall dish does not turn out to be too salty.
Place the tomatoes on a plate.
Crumble the mozzarella and place it randomly on the tomato slices.
Drizzle a little green sauce over the tomatoes, drizzle with a drizzle of olive oil and serve. Serve the remaining sauce in a gravy boat.
Tomato carpaccio is ready. Bon appetit.
Italian cuisine is rich in recipes for amazing dishes that are loved today all over the world. One such popular dish is the classic Italian tomato soup gazpacho. The recipe for this dish was once invented in Andalusia, but today this refreshing soup can be tasted in restaurants in any country. In general, the Italians themselves perceive gazpacho more as a cold drink than a soup, so in the homeland of gazpacho, it is often served in a glass rather than a soup bowl. As the name itself suggests, the main component of gazpacho soup is tomatoes, so to prepare Italian gazpacho we will need the following ingredients:
- Tomatoes – 5 pcs.
- Cucumbers – 3 pcs.
- White bread - 3 slices
- Sweet pepper – 2 pcs.
- Salt - to taste
- Black pepper - to taste
- Onions - 1 pc.
- Garlic – 2 cloves
- Olive oil - 3 tbsp. spoons
- Wine vinegar - 1 tbsp. spoon
At home, you need to wash and blanch the tomatoes, in other words, put them in boiling water for a couple of minutes, and then carefully remove all the skins from the tomatoes. Now cut the tomatoes into small cubes and remove the seeds from the tomatoes. The same procedure, removing seeds and peeling, must be done with cucumbers, which should then also be cut into small cubes. We also chop the sweet pepper, garlic and onion.
Now we take slices of white bread and remove the crumb from them, which then needs to be filled with a small amount of cold water and left to stand for a few minutes. Now put all the vegetables into the blender. Add the crumb of white bread there, after squeezing it slightly to get rid of excess absorbed liquid.
Turn on the blender and thoroughly grind all the contents to a puree. The resulting mass should then be poured into any convenient bowl; the only thing you need to remember is that the bowl should not be metal, since vegetables lose their vitamins much faster in metal dishes.
The last thing we need to do is add olive oil and vinegar to the resulting vegetable mass, and then put the gazpacho in the refrigerator to cool. The optimal cooling time for the soup is about 3 hours, however, it can be left in the refrigerator for a longer period. It goes without saying that Italian tomato soup gazpacho is served cold and, if desired, it can be decorated with finely chopped vegetables, herbs or croutons.
Bon appetit!
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Tomato carpaccio is a simple but original appetizer with an Italian accent. It would seem that there is something supernatural here - chopped tomatoes? However, it’s worth trying carpaccio at least once and the charm of this snack becomes clear. Very thinly sliced tomatoes need to be salted, sprinkled with spices and herbs, sprinkled with oil and vinegar, lemon juice. You can also add mozzarella balls, fresh herbs (basil, arugula, cilantro), olives or olives, capers, nuts (pine nuts, cashews) to the tomatoes.
Ingredients
- 1 large tomato
- 2 tbsp. l. vegetable oil
- 2 tsp. lemon juice
- 4-5 sprigs of parsley
- 1/5 tsp. dried basil
- 3 pinches of coarse sea salt
Preparation
1. Take a ripe tomato with a thin peel to make it easier to cut.
2. For slicing you will need a very sharp knife with a thin blade. It would be more correct to call the sliced tomatoes “petals” - they should be so thin, literally transparent.
3. Arrange the tomato slices overlapping each other on a serving platter. You can put a leaf of fresh lettuce under them. Sprinkle the vegetables with sea or table salt, as well as dried basil.
4. Sprinkle the tomatoes with any vegetable oil, such as olive oil. You can also use sesame or linseed oil (if it is not bitter), regular sunflower oil will do.
5. Pour lemon juice over the tomatoes. An alternative is wine vinegar; some may think that it is more appropriate for carpaccio. Ultimately, the tomatoes should take on a salty-sour flavor in addition to the base sweet flavor of the vegetable.
6. Tomato carpaccio is a rich palette of flavors created in literally 10 minutes. You can complement the appetizer with pieces of cheese, baked sweet peppers, olives and any other herbs.
Also other recipes: Tomato appetizers Ⓝ
Beef CarpaccioBeet CarpaccioAlmogroteInstant Peeled TomatoesTomato CoulisMini Tomato PizzasZucchini CarpaccioChicken Breast Carpaccio
Description
Tomato carpaccio is a wonderful Italian appetizer that you can easily prepare with your own hands at home. You will find a step-by-step recipe with photos of all stages of preparing the vegetable delicacy below. Thanks to the described sequential steps and pictures, you can easily and in a matter of minutes make a treat and delight your loved ones or guests with it. The secret of the dish lies in the freshly prepared cream sauce, which is very easy to make.
There are quite a few variations of carpaccio in Italian cuisine. This name also refers to cold vegetable soup made from tomatoes, eggplants, zucchini or cucumbers. Previously, carpaccio in Italy was made exclusively from fresh veal, which was cut into thin slices. But now there are many more variations of the dish. Some cooks and housewives prefer to supplement the appetizer with grated cheese. Our vegetarian and light version is not a meat delicacy, but a vegetable one. The treat can perfectly complement charcoal-grilled meat or fish. This low-calorie original dish is perfect for people watching their figure. Over time, this food has undergone some changes. Therefore, now you can come across ideas for preparing delicacies that, in addition to vegetables, contain mushrooms and even fruits.
Since in Italian cuisine every dish is incredibly tasty, we can assume that the proposed idea is also no exception. A vegetable variation of a classic treat involves the use of a special sauce.
During the vegetable season, you can seize the moment and prepare a delicious and aromatic snack for breakfast or lunch. All you need is to cut the tomatoes into slices, pour oil, vinegar and other ingredients over them, and then let the delicacy marinate a little. Having prepared tomato carpaccio for the first time, you will surely appreciate the dish and make it the signature dish of any feast.
Ingredients
-
(1 PC.) -
(1 PC.) -
(50 ml) -
(1/2 tsp) -
(2 cloves) -
(1/2 bunch) -
(1 tbsp.) -
(taste) -
(taste) -
(1 tsp)
Cooking steps
To prepare the original tomato carpaccio, you must first prepare the necessary ingredients and keep them on hand. First you need to put the yolk, mustard and garlic cloves into a blender.
After this, add parsley and a little salt (to taste) to the bowl of the unit.
There you need to add the specified amount of sunflower oil and vinegar, and then beat the mixture with a blender until you obtain a homogeneous liquid slurry.
Then you will need to peel the tomato. To make the procedure easy and quick, you can pour boiling water over the vegetable or place it in very hot water for 2 minutes. For convenience, you can make a cross-shaped cut on the tomato before placing it in boiling water to make peeling the skin easier.
After the specified time, the tomato skin can be removed without any problems with a sharp knife, since we need to get rid of the skin. The tomato itself is not deformed.
Next, you need to cut the tomato into thin circles with a sharp knife. If the knife is not sharpened, the soft and fragile vegetable will tear rather than chop. You should try to cut the product into translucent slices.
Place some of the creamy sauce on a shallow plate, and beautifully place chopped tomato pieces on top of it. The remaining dressing should be seasoned on top of the dish, and then sprinkled with crushed roasted peanuts.
Then the finished snack should be seasoned with ground black pepper or other spices of your choice. To give the dish a beautiful ambience, you can supplement it with chopped herbs and red Crimean onions, cut into thin rings (optional). This light culinary treat goes very well with feta cheese, cheese and olives. Delicious carpaccio, homemade with your own hands, is ready.
Bon appetit!
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