Carpaccio by @simonauscher

≈ 15 min

2 servings

🥩

300 g

Beef heart tomato

🧀

50 g

Parmesan

🧅

1

Spring onion

🌿

15 g

Basil leaves

🐟

35 g

Salted anchovies

🍶

5 ml

Capers in vinegar

🫒

15 ml

Olive oil

🧂

0.25 g

Salt

  1. Rinse
    • beefsteak tomato
    • basil leaves
    • spring onion

    Rinse and dry the beefsteak tomato, basil leaves, and spring onion.

  2. Slice
    • beefsteak tomato

    Slice the beefsteak tomato into very thin, even rounds.

  3. Arrange
    • beefsteak tomato

    Arrange all tomato slices in a slightly overlapping layer on the serving platter.

  4. Slice
    • spring onion
    • beefsteak tomato

    Thinly slice the spring onion and scatter it over the tomatoes.

  5. Drain
    • salted anchovies
    • beefsteak tomato

    Drain the salted anchovies and distribute 5 to 6 anchovies across the tomato slices.

  6. Spoon
    • capers in vinegar
    • beefsteak tomato

    Spoon the capers in vinegar evenly over the carpaccio.

  7. Step
    • Parmesan cheese
    • beefsteak tomato
    • Spring onion

    Use the vegetable peeler to shave the Parmesan cheese into thin ribbons over the tomatoes.

  8. Tear
    • basil leaves

    Tear the basil leaves and scatter them over the platter.

  9. Drizzle
    • extra virgin olive oil
    • salt

    Drizzle the extra virgin olive oil over the carpaccio and season very lightly with salt.

  10. Serve
    • Parmesan

    Serve immediately while the tomatoes are fresh and the Parmesan is at its best.

Carpaccio by @simonauscher

≈ 15 min

2 servings

🥩

300 g

Beef heart tomato

🧀

50 g

Parmesan

🧅

1

Spring onion

🌿

15 g

Basil leaves

🐟

35 g

Salted anchovies

🍶

5 ml

Capers in vinegar

🫒

15 ml

Olive oil

🧂

0.25 g

Salt

Preparation Steps

  1. Step 1/10

    Rinse and dry the beefsteak tomato, basil leaves, and spring onion.

    🍅beefsteak tomato
    🌿basil leaves
    🧅spring onion
    🪵cutting board
    🔪chef's knife

  2. Step 2/10

    Slice the beefsteak tomato into very thin, even rounds.

    🍅beefsteak tomato
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Arrange all tomato slices in a slightly overlapping layer on the serving platter.

    🍅beefsteak tomato
    🍽️serving platter

  4. Step 4/10

    Thinly slice the spring onion and scatter it over the tomatoes.

    🧅spring onion
    🍅beefsteak tomato
    🔪chef's knife
    🪵cutting board
    🍽️serving platter

  5. Step 5/10

    Drain the salted anchovies and distribute 5 to 6 anchovies across the tomato slices.

    🐟salted anchovies
    🍅beefsteak tomato
    🥣small bowl
    🍽️serving platter

  6. Step 6/10

    Spoon the capers in vinegar evenly over the carpaccio.

    🍶capers in vinegar
    🍅beefsteak tomato
    🥄spoon
    🍽️serving platter

  7. Step 7/10

    Use the vegetable peeler to shave the Parmesan cheese into thin ribbons over the tomatoes.

    🧀Parmesan cheese
    🍅beefsteak tomato
    🔪vegetable peeler
    🍽️serving platter

  8. Step 8/10

    Tear the basil leaves and scatter them over the platter.

    🌿basil leaves
    🍽️serving platter

  9. Step 9/10

    Drizzle the extra virgin olive oil over the carpaccio and season very lightly with salt.

    🫒extra virgin olive oil
    🧂salt
    🥄spoon
    🍽️serving platter

  10. Step 10/10

    Serve immediately while the tomatoes are fresh and the Parmesan is at its best.

    🍽️serving platter

Composition

Ingredients

Types

Vegetables, Herbs, Fish, Condiments, Seasonings

Ingredients

Beef heart tomato, Parmesan, Spring onion, Basil leaves, Salted anchovies, Capers in vinegar, Olive oil, Salt

Notes

Parmesan (a piece, shaved), Salted anchovies (5-6 salted anchovies), Capers in vinegar (heaping teaspoon), Olive oil (to taste), Salt (to taste)

Allergens

Fish

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, Ketogenic

Calories

235 kcal

Macro nutrients

Protein: 13g, Fat: 17g, Carbohydrates: 10g, Fiber: 2.5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 280mg, Sodium: 980mg, Potassium: 390mg, Iron: 2.1mg

Vitamins

Vitamin C: 24mg, Vitamin A: 210µg RAE, Vitamin K: 36µg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, serving platter, small bowl, spoon

Appliances

to inform

Type

Type

Type Of Dish

Salad, Starter, Appetizer

Occasions

Summer lunch, Aperitif, Dinner party

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Italian, Mediterranean, French

Geographic

Italy, Europe

Various

Aspect

Texture

Juicy, Tender, Silky, Creamy, Briny

Flavors

Fresh, Savory, Salty, Tangy, Umami, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembling,Do not leave out for more than 2 hours), fridge : 24 hours (Store in an airtight container,Keep at or below 4°C / 40°F,Best eaten on the day of preparation), freezer : 0 min (Not recommended because tomatoes, basil, and Parmesan lose their texture)