White wine vinegar: 3/4 cup
Untreated elderflowers: A generous handful
Poppy seeds
Oxheart tomatoes: 2
Extra virgin olive oil
Salt
Pepper
Mountain flowers
Starting with the best ingredients is always the key to a great dish. Here, wild mountain flowers are paired with tomato and a light elderflower vinegar.
Here’s how to make 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 paper towels.
Place the flowers in a glass jar and pour vinegar over them until completely covered. Seal tightly and let rest in a cool, dark place for about 10 days.
Shake the jar lightly from time to time to help the infusion.
After 10 days, strain the vinegar through a fine sieve or cheesecloth and transfer to a clean bottle.
Wash the tomatoes and slice them thin.
Season with oil, salt, and pepper. Add a spoonful of elderflower vinegar and garnish with mountain flowers and poppy seeds.
