Simple and fresh
I haven’t resisted. They were side by side at a stall in the market. Several types – fresh and colourful.
I would receive a guest for Sunday lunch and I decided that I would prepare a starter to take advantage of this variety of tomatoes I had taken home. I managed to find a simple recipe, intense colour and happy spices – carpaccio of tomatoes.
Carpaccio of tomatoes
Organic tomatoes of many kinds. From the Italian to the cherry ones. Ripe and green. Sharp knife for thin slices that go to the paten overlapping themselves in a circular shape. Tomato claims for basil, spoons of good burrata, pinches of salt and some pepper. It also goes with some dashes of raspberry jelly. On the top, let some drizzles of extra virgin olive oil fall down.
Cherry tomatoes left went to the frying pan, braised with garlic, oil and stripes of courgette and aubergine. A magical result to serve with penne al dente. On the side, parmesan cheese, freshly grounded pepper, basil leaves and a good white wine. Simple, fast and fresh. Perfect!