RECIPE
Tomato Carpaccio with Bottarga
French Country Cooking with Edward Delling-Williams
Tomato Carpaccio with Bottarga
Servings 2 servings
Ingredients
- 2 lbs Tomato (mixed variety)
- Extra virgin olive oil
- 1 Fresh basil
- 1 piece Bottarga
- Maldon salt
- Ground pepper
Instructions
- This is really very simple; it’s not cooking but simply assembling ingredients. This then means that you must have the best ingredients that you can possibly manage to find!
- Firstly, keep the tomatoes out at room temperature, then slice and cut them in thin slices to lay as a foundation, and then build it all up with the smaller ones on top layer.
- Then drizzle with the olive oil, sprinkle with the basil, and then finely grate the pieces of Bottarga on top.
- Season with salt and pepper and eat like crazy!