Nowadays it's become a miracle if you can spot that tasty tomato smothered by all the different varieties of it's kind. Once again, there is a time for each dish (September and October for tomatoes by the way). Count two medium sized tomatoes per person. Chop or crush a good amount of garlic, parsley, salt and pepper in a bowl. Heat two tablespoons of olive oil in a frying pan, then place the tomatoes (which have previously been cut in half) on their "round" side. 7 to 10 minutes later, you can turn them over, let the water slowly evaporate, and then turn them back onto their flat side. Turn them over for the last time, season and serve. It's delicious with a slice of toast, garlic rubbed or not!
For vegetarians, the beef can be replaced by tuna. The actual must would be your butcher cutting the meat according to the demands of this dish. Count about 200g of perfect meat, hopefully not too young. Place the slices in a circular form on stylish plates. Pour on a little olive oil "extra vierge", a pinch of lightly ground salt, some berries or capers. Finish it off with some roughly grated parmesan, or "shavings" if you can manage it (a dry cheese is preferable), add half a lime by plate according to your taste. A salad of grated red cabbage will give this dish the "perfect" touch.
Take the fruit out at least 20 minutes before you need it. Add a liitle water and fresh lemon juice. Strain the liquid. Now you can pour it on whatever you choose, for example fromage blanc, farm made yoghurt or even better, on a scoop of icecream. Decorate with fresh mint and a biscuit.
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