Tomato Carpaccio with Blue CheeseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Marinating time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:94.7 kcal
Proteins:2.8 g
Fats:4.3 g
Carbohydrate:12.4 g
Fibers:1 g
Sugar:7.8 g
Cholesterol:7 mg
Sodium:304.6 mg
Calcium:56.3 mg
Energy:446 kcal
Proteins:13.1 g
Fats:20.3 g
Carbohydrate:58.6 g
Fibers:4.6 g
Sugar:36.7 g
Cholesterol:32.8 mg
Sodium:1435 mg
Calcium:265.5 mg
SIMILAR RECIPES
Tomato Tartar with Cilantro and Tomato Jelly
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
170
g
blue cheese (suggestion: bresse bleu)
8
tomatoes
1
green pepper
160
g
rice
15
ml
red wine vinegar
30
ml
olive oil
30
ml
stirred yogurt
2.5
ml
mustard
coarse salt, pepper
METHOD
- Thinly slice 6 tomatoes and place them on 4 plates, overlapping slightly.
- Cut the blue cheese into thin slices and place on the tomato slices. Add 1/2 tbsp. olive oil to each plate and let marinate for 15 minutes in a cool place.
- Meanwhile, cook the rice in boiling salted water; drain and refresh under cold running water. Place in a bowl.
- Dice the 2 remaining tomatoes. Seed and dice the pepper. Mix the tomatoes and their juice, the peppers and the sliced cornichons into the rice.
- In a bowl, combine the mustard, vinegar, pepper and yogurt. Pour the dressing onto the rice salad and mix well.
- Mold the rice salad in a container and turn it out onto the center of each carpaccio before serving for a more attractive presentation.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Sprinkle the tomato carpaccio with unsalted shelled pistachios, toasted for 20 seconds in an ungreased non-stick pan.
