Slice 3–4 medium tomatoes (mixed colors) into thin rounds.
Arrange the tomato slices side by side on a platter.
Scatter 1 handful of arugula leaves over them.
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Elisakocht
99 Recipes
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
3
1 handful
3 tablespoons
150 grams
6 tablespoons
1
Elisakocht
99 Recipes
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
12 Views
4 months ago
Translated
A vegetarian carpaccio with tomatoes, arugula, fried chanterelles, and creamy burrata is a fantastic summer dish and a true explosion of flavor. Although carpaccio is traditionally associated with raw meat, I'll show you that vegetarians also deserve a carpaccio recipe that will delight both you and your guests.
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
3
1 handful
3 tablespoons
150 grams
6 tablespoons
1
Slice 3–4 medium tomatoes (mixed colors) into thin rounds.
Arrange the tomato slices side by side on a platter.
Scatter 1 handful of arugula leaves over them.
Heat 3 tbsp olive oil in a pan.
Sauté 150 g chanterelles (cleaned) until they get some color.
Deglaze the mushrooms with 4 tbsp white wine vinegar, season with salt and pepper, and let everything simmer for about 5 minutes.
Then spread the chanterelles over the tomatoes.
Pour the remaining white wine vinegar into the pan, stir briefly, and drizzle the dressing over the tomatoes.
Tear 1 ball of burrata by hand and spread it over the carpaccio.
Drizzle the dish with the remaining olive oil.
Optional: Sprinkle everything with some fresh sea salt.
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.