Tomato tartare
by Tavolino
A fresh, summery appetizer made of diced seasoned tomatoes, enriched by the creaminess of stracciatella cheese and the crunch of crumbled taralli.
Ingredients
- Sorrento tomato 1
- Mustard 1 teaspoon
- Capers 1 teaspoon
- Stracciatella 50 g
- Taralli 2-3
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Preparation
- 1
Wash and trim 1 Sorrento tomato, then cut it into very small cubes.
- 2
Finely chop 1 teaspoon of desalted capers.
- 3
In a bowl, combine the tomato cubes with 1 teaspoon of mustard and the chopped capers.
- 4
Season the mixture with salt and pepper to taste, stirring gently.
- 5
Place a ring mold in the center of the plate and fill it with the tomato mixture.
- 6
Pack the tartare down well with the back of a spoon, then gently remove the ring mold.
- 7
Coarsely crumble 2-3 taralli.
- 8
Distribute 50 g of stracciatella over the tartare.
- 9
Sprinkle with the crumbled taralli, a drizzle of extra virgin olive oil, and more pepper to taste.