My Tomato Carpaccio. Carpaccio is traditionally made from beef, see below. This alternative recipe makes use of some delicious local tomatoes. You can also use venison or fish such as salmon or tuna, even beetroot. But I love the combination of the sweet, ripe tomatoes with anchovies, capers, Parmesan and a little red onion. It is an umami-laden flavour bomb perfect as a summer starter or light lunch served with some crusty bread.
What is Carpaccio?
Beef Carpaccio was invented in the nineteen fifties by Giuseppe Cirpriani, the founder of the Harry’s Bar in Venice. He also created the famous Bellini cocktail made from white peach puree and Prosecco. The dish was inspired by the red and white colour palette of the Venetian artist Vittore Carpaccio. It was created for an Italian countess using very thinly sliced raw sirloin and a house dressing. This sauce was made from mayonnaise, Worcestershire sauce, and lemon juice.
What to drink with your Tomato Carpaccio?
Pairing wines with a dish full of acidity and umami flavours can be tricky. Try a Mosel Riesling with crisp, balanced acidity and sweetness and a touch of minerality. If you like red a chilled light red Gamay from Beaujolais. Provencal rosés work well with almost any salad. But my personal favourite would be a chilled glass of Fino sherry with its nutty, savoury flavours, pairing perfectly.
If you like tomatoes why not try some more of my delicious tomato recipes like Spanish Tomato Bread – Pan con tomate, my Caprese style salad and panfried Chorizo and Tomatoes on Toast, an alternative to a traditional fried breakfast.
My Tomato Carpaccio
This is another great recipe for using store cupboard ingredients that pack a punch, like anchovies and capers. I realise that they may not be to everyone’s taste. However, I love the fact that a little of these ingredients go a really long way and can be used in so many recipes to enhance the principal ingredients. In addition, they last a long time when stored correctly, so they are quite economical.
My Tomato Carpaccio
Ingredients
- 4 large ripe Jersey Tomatoes
- 60 gr Parmesan
- ½ small small Red Onion peeled and very finely diced
- 8 Anchovies sliced lengthwise
- ½ tablespoon Capers
- A small handful fresh Basil
- 4 tablespoons quality Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- Sea Salt and freshly ground Black Pepper
Equipment
- A very sharp knife
Instructions
- Drizzle half the olive oil and the Balsamic vinegar onto four plates.
- Using a sharp knife, slice the tomatoes as thinly as possible and arrange them on to the plates.
- Sprinkle over the red onion to taste and drizzle on the remaining olive oil. Season.
- Garnish with the capers, anchovies and basil and allow the dish to sit for a few minutes to bring out the flavours, before topping with the shaved Parmesan and serving.
Notes
Check your capers for sulphites
Can I ask a Favour?
If you enjoyed this post or any of my recipes on my blog, grab yourself a coffee, and please drop me a line. Or you can simply like the recipe above, share it, leave a comment or like my post on Instagram, and don’t forget to sign up for my free newsletter.
Please leave a comment I'd love to hear from you