Summer is here and with this splendid season comes wonderful fruits and vegetables. Today we bring a very alkaline tomato carpaccio recipe, simple to prepare and very nutritious.
Tomato carpaccio recipe
Tomato is a summer fruit and is a great ally of health, a natural antioxidant, very rich in vitamin C, potassium, fiber, lycopene and phyto sterols. It contains vitamin E, B vitamins, folic acid and carotenes that help the small intestine and liver produce more vitamin A.
For today’s recipe, tomato carpaccio, you will need:
- 4 or 5 quality ripe tomatoes.
- A bunch of fresh basil.
- 1 piece of parmesan cheese.
- Extra olive oil.
- Balsamic vinegar or balsamic wine reduction (on You Tube you will see videos on how to do it).
- Salt and pepper
- Black olives (optional).
Preparation:
- Wash the tomatoes well and remove the center. If you want to improve the texture of the tomatoes, you could remove the skin by blanching them for a minute in boiling water.
- Cut the tomatoes into very thin slices with a porcelain knife (a very sharp one) or a mandolin.
- Place the tomato slices on plates or a tray.
- Add salt and pepper to taste.
- Cut the Parmesan cheese into very fine flakes with a vegetable peeler.
- Add a splash of extra virgin olive oil and a little balsamic vinegar.
- Sprinkle the chopped basil leaves on top of the tomatoes.
- Finally you can add some black olives from Aragon.
Tips
A few last tips that will make your dish ultra delicious: never use cold tomatoes from the refrigerator, but rather at room temperature since this way they will preserve all their flavor and aroma. Make sure the tomatoes are ripe and of quality. If you wanted, you could replace the parmesan cheese with mozzarella cheese and the basil with arugula. And ready to serve!
