Tomato Capaccio

Last November, I visited Pamplona for a few days, the town in the north of Spain where the running of the bulls takes place.

Though I didn’t see any bulls, I did taste some exceptional dishes.

A few were of a more complex nature, that I’m still preparing to work on, but one was so simple, and so incredibly good, that I’ve been having it almost weekly ever since. Now, if you hear the name tomato carpaccio and it does not send a wave shivers I don’t blame you. Before tasting the tomato carpaccio in Spain, I’d seen it a couple of times featuring on the menus in restaurants or in some recipe books, but they have never sounded tempting enough for me to go ahead and try them.

Probably I wouldn’t have ordered it there either, but we had a chef’s choice tasting menu, so everything I got that evening was a little surprise. For starters, I should say, that I have a little addiction to beef carpaccio. Usually, when I’m in a new place and it’s on the menu, it is one of the first things I would go for, so when I saw the waiter from far away bringing something that looked like beef of veal carpaccio, I was very exited.

When the plate landed in front of me and I saw it was tomato carpaccio, I was very disappointed. However, when I took the first bite of it, I have to say it couldn’t have been better. The tomato was sliced so thinly, that it was breaking apart from a simple touch. Covered with a blacked of herbs and parmesan, it was heaven on plate: light, fresh, melting in the mouth and totally addictive. You have to try it to believe how wonderfully it actually tastes!

Difficulty: easy

Prep time: 10 min

Serves: 2

Ingredients: 5 tomatoes ½- 1 lemon juice salt and freshly grounded pepper 8 basil leaves 1 teaspoon chopped parsley extra virgin olive oil for drizzling 50 g parmigianno reggiano

Process: Slice the tomatoes as thinly as you possibly can (better even more thin than in the photo). Arrange on 2 serving plates and squeeze plenty of lemon juice on top. Leave for 10-15 minutes to marinate. Before serving, season well with salt and pepper. Finely chop the basil and parley and sprinkle on top. Then drizzle with olive oil followed by a plenty of grated parmigianno reggiano.

Serve and enjoy!

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