Tomato carpaccio with mountain flowers by Paolo Griffa
White wine vinegar: 200ml
Untreated elderflowers: a generous handful
Poppy seeds
Beefsteak tomatoes: 2
Extra virgin olive oil
Salt
Pepper
Mountain flowers
Discover how to prepare tomato carpaccio with mountain flowers, an elegant dish created by chef Paolo Griffa for Refettorio Ambrosiano
Starting with the raw ingredients is always the key to creating a great dish. Here, wild mountain flowers combine with tomato and a light elderflower vinegar.
How to prepare tomato carpaccio with mountain flowers
First, use elderflowers collected from an unpolluted area, far from cultivated fields.
Rinse them very gently under cold running water, then pat dry with kitchen paper.
Place the flowers in a glass jar and pour the vinegar over them until completely covered. Seal well and leave to rest in a cool, dark place for about 10 days.
Shake the jar lightly from time to time to help the infusion.
After the infusion period, strain the vinegar through a fine sieve or muslin and transfer it into a clean bottle.
Wash the tomatoes and slice them thinly.
Season with oil, salt and pepper. Add a spoonful of elderflower vinegar and garnish with mountain flowers and poppy seeds.
