Tomato Carpaccio with Bottarga

French Country Cooking with Edward Delling-Williams

Tomato Carpaccio with Bottarga

Servings 2 servings
Author Chef Edward Delling-Williams


  • 2 lbs Tomato (mixed variety)
  • Extra virgin olive oil
  • 1 Fresh basil
  • 1 piece Bottarga
  • Maldon salt
  • Ground pepper 


  • 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!