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With 100% ITALIANO CASA CORICELLI

Easy difficulty

Beefsteak tomato carpaccio

An elegant appetiser that's quick to prepare, where the sweetness of the tomato meets the savoury flavours of feta, Taggiasca olives, and anchovies.
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Gluten-Free

Course

Appetiser

Preparation time

15 min

Servings

2

What you'll need

Ingredients

Beefsteak tomato

450 g

Taggiasca olives

15 g

Feta

70 g

Anchovy fillets in olive oil

5-6

Thyme

to taste

Tropea red onion

1

Extra virgin olive oil 100% italiano Casa Coricelli

to taste

Mustard

1 tbsp

Balsamic vinegar

15 g

Pepper

to taste

How to Make It

Preparation

01

Slice the ingredients

Cut the beefsteak tomato into thin slices and finely slice the red onion.

02

Prepare the dressing

Mix extra virgin olive oil, mustard, balsamic vinegar, and pepper until you obtain a smooth sauce.

03

Arrange the carpaccio

Place the beefsteak tomato slices on a serving plate.

04

Dress the base

Drizzle the dressing evenly over the carpaccio.

05

Add the toppings

Scatter the onion, crumbled feta, Taggiasca olives, anchovies, and thyme over the top.

06

Finish and serve

Complete with a drizzle of extra virgin olive oil and serve immediately.

CHEF'S TIP

Serve the carpaccio with the tomatoes at room temperature to enhance their flavour and natural sweetness.

RECOMMENDED PRODUCT

100% ITALIANO
CASA CORICELLI

Extra virgin olive oil from olives grown and pressed in Italy. Fruity, with notes of almond and a bitter-spicy finish, ideal raw.
Discover the product

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