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Recipes for cooking: Prawn carpaccio with extra virgin olive oil Spelunca Espluga Calba DO Garrigues

Cod carpaccio on tomato

Ingredients for 4 people:

2 salad tomatoes, 1 packet of cod carpaccio, assorted olives, 1 lemon, chives, salt and extra virgin olive oil Spelunca.

  1. Cut the tomatoes into slices, place them on a flat plate or salad bowl and season with salt and oil.
  2. Add the cod on top and drizzle with a little oil and lemon juice.
  3. Garnish with chives and some olives and serve.