Carpaccio of the best
A stylish carpaccio made with sashimi dressing. The trick is to marinate it in olive oil and lemon beforehand, so the flavors blend well. For a more authentic look, use arugula
How to make it
1
Cut the yellowtail into 2-3mm thin slices and arrange them on a flat plate
2
Sprinkle ingredients A onto 1 in order and leave for a while to allow the ingredients to blend
3
Pour the sashimi dressing over the dish, then top with B in order, and finish by drizzling with olive oil
Materials 1 person
-
- For yellowtail
- 70g
-
[A]
- salt
- A little
-
- Lemon juice
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Pick it
- A little
-
- Sashimi dressing
- 1 tablespoon
-
[B]
- Asatsuki
- 1 tablespoon
-
- Tomato concassé cut into 5mm cubes and tossed with olive oil, lemon juice, salt and pepper
- Appropriate amount
-
- the arugula into bite-sized pieces
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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