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Tomato Carpaccio with Cucumber Spaghetti
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Tomato Salad1 unit(s)
- Cucumber1 unit(s)
- Red onion1/4 unit(s)
- Salted and Roasted Almonds1 dessert spoon
- Extra Virgin Olive Oil1 tablespoon
- Raisins1 tablespoon
- Salt1 dessert spoon
- Red wine vinegar1 tablespoon
- Freshly ground black pepper to taste
- Peel and remove the seeds from the cucumber. Using a Chinese mandolin, cut the cucumber lengthways like spaghetti. Place in a sieve, add salt and mix well. Let the cucumber liquid drain into a bowl for 5 minutes and then rinse with filtered water to remove excess salt. Season with a little oil and vinegar and add the raisins. Let it settle in the fridge. The longer it stays, the more the raisins will hydrate and the tastier they will be.
- Slice the tomato as thin as possible. Add a drizzle of olive oil and a little vinegar to the bottom of a plate. Season with a little salt and pepper and distribute the tomato slices without overlapping. With the help of a pair of chopsticks or a fork, take a few strands of cucumber spaghetti and roll it up. Distribute some rolls over the tomato carpaccio along with the raisins, some broken almonds. Also spread some of the scared red onion Julienne (see tip) and season with a little pepper (optional). Serve it cold on a hot day with slices of bread and then tell me. Have a good time
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