Carpaccio of the best
A stylish carpaccio made with Osashimi dressing. The trick is to marinate it in olive oil and lemon in advance. The taste blends in. Use arugula a bit more seriously.
How to make it
1
Cut the seeds into 2-3 mm thin slices and arrange them on a flat plate.
2
Place A in order on 1, then leave it for a while to blend in.
3
Spin the Osashimi dressing and place B in order, then pour olive oil over it to finish off.
Materials 1 person
-
- For sashimi
- 70g
-
[A]
- salt
- A little
-
- Lemon juice
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Pick it
- A little
-
- Osashimi Dressing
- 1 tablespoon
-
[B]
- Asatsuki
- 1 tablespoon
-
- Tomato concusse cut into 5mm squares and topped with olive oil, lemon juice, salt and pepper
- Appropriate amount
-
- arugula to a suitable size
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
Limited time price reduction! Winter flavor! Crab special is now on sale!
