Tomato carpaccio with baccalà in a white wine dressing

Francesca Dassori

Francesca Dassori


Serves 4

1 large beef tomato

1 shallot, finely sliced

30g cappers

50g pitted Taggiasca olives

300g of baccalà salted cod

100g extra-virgin olive oil

40g of white wine

1 tsp. of Dijon mustard

Salt and black pepper

Handful of fresh basil, roughly chopped

Pinch of chili

Pinch of oregano


1.On each plate place  fine slices of tomato previously washed.

2.Add shallots ,cappers ,olives ,basil , oregano ,a pinch of black pepper ,salt, chili, and a ¼ of the baccalà.

3.Add the dressing previously made by mixing together the olive oil, wine and mustard. If preparing this dish in advance add the dressing just before serving.

4.Garnish with basil leaves and serve.

  • Email
  • Print

You must be logged in to post a comment Login