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!