Tomato Carpaccio, Tomato

20240707 #breakfastdiary 1110, 22°C/mostly cloudy Of course you have to use very fresh meat, but when slicing it thin, you have to cut it as thin as when slicing prosciutto. Add a bit of sauce and it becomes carpaccio. The secret of this dish is that it lays everything bare — like a newborn baby, in a raw, naked state. (Alessandro Marzo Magno, The Genius of Taste) #tomatocarpaccio with the tomato's flesh laid completely bare Let's make the dressing. Mix vinaigrette with chopped walnuts, capers, and dill thoroughly. Drizzle olive oil on a plate and arrange thinly sliced tomato and ricotta cheese. Add the dressing on top and garnish with raspberries. *Every household has its own vinaigrette — mine's 3 olive oil, 1 white wine vinegar, 1/4 whole grain mustard

Inspired by @chefbosquet