Ingredients
500 g of strawberries
1 cucumber
1 pineapple tomato
1 green zebra tomato
1 black crimean tomato
1 scamorza scoop (smoked Italian cheese)
1 branch of basil
20 g of arugula
3 teaspoon of balsamic vinegar
4 tablespoon(s) of extra virgin olive oil
salt, pepper
Preparation
1. Rinse, hull and cut the strawberries in half. Peel the cucumber and cut it into thin slices. Rinse the tomatoes, cut them into very thin slices and then arrange them on each plate. Cut the scamorza into fine shavings. Rinse and chop the basil.
2. Gently mix the strawberries, cucumber and basil. Season with 1 tsp. tablespoons of olive oil and pepper. Arrange everything in the center of the tomato carpaccio and sprinkle with scamorza shavings.
3. Rinse and dry the arugula. Season with the remaining olive oil and balsamic vinegar, salt and arrange on the plates.
Source: Elle France, Elle-a-Table
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