Carpaccio of Udo with Tomato and Basil

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4 people

1 large, ripe beef tomato
1 teaspoon salt
3 tablespoons extra virgin olive oil
7 ounces udo
Juice of ½ lemon
Freshly ground pepper
A few fresh basil leaves

Skin the tomato by submerging it in boiling water.
Peel off the skin, seed, chop coarsely and put in a bowl.
Add ½ teaspoon salt and 1 tablespoon of extra virgin olive oil and mix well.
Refrigerate for at least 30 minutes to let the flavor develop and infuse.
Put the serving plate in the refrigerator to chill, too.
Peel the udo and slice it lengthways into 2-inch, 1/16-inch-thick rectangular pieces.
Put all the udo in a bowl and add the remaining ½ teaspoon salt, olive oil and the lemon juice, and mix well.
On the chilled serving plate, arrange the slices of udo, spoon over the tomato, sprinkle with freshly ground pepper and basil leaves, and serve.