Tomato Tartare
A fresh Italian tomato tartare with stracciatella, capers, mustard and crumbled taralli: a quick, elegant no-cook starter ready in about 10 minutes.
Ripe Sorrento tomato takes center stage in this elegant no-cook starter. Creamy stracciatella softens the briny capers and the mustard, while crumbled taralli add a crisp, salty finish.
Instructions
- 1
Trim the tomato and cut it into very small cubes.
- 2
Finely chop the desalted capers.
- 3
Dress the tomatoes with the mustard and capers, stir gently and season with salt and pepper. Then, using a ring mold, shape the tartare directly on the plate, pressing it down firmly with the back of a spoon before lifting off the mold.
- 4
Roughly crumble the taralli and use them, together with the stracciatella, to finish the dish.
- 5
That's all: the tomato tartare is ready. Just dress it with a little oil and pepper to taste and enjoy.
I love how little this needs: one ripe tomato, a spoonful of mustard and capers, and the milky stracciatella are enough for a plate that looks refined and tastes bright. It is a cousin of the classic Italian tomato and mozzarella pairing, but the mustard and the capers give it a sharper, almost bistro-style edge. The crumbled taralli are the secret, so I add them at the very last moment to keep them crunchy.
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