Stracciatella with tomatoes and pesto sauce
1 serving
20 minutes
Stracciatella with tomatoes and pesto sauce is a true embodiment of Italian gastronomy, combining the creamy texture of cheese with the freshness of summer tomatoes. The name 'Stracciatella' comes from the Italian word 'stracciare', meaning 'to tear', describing its unique fibrous structure. The addition of vibrant pesto sauce with basil and Taggiasca olives gives the dish a rich Mediterranean aroma. Crispy slices of white bread complete the composition, creating a perfect balance of textures. This dish is ideal as a light appetizer or a stylish sharing plate for a friendly gathering, filling the evening with the cozy atmosphere of an Italian restaurant.
1
Cut a small onion lengthwise into two parts and separate into 'boat scales'. Blanch them in boiling water for 30 seconds. Then fry in a hot pan.
- Onion: 1 piece
2
Slice the tomatoes into thin rounds and arrange them on a plate, seasoning with salt, pepper, and olive oil on top. Place Stracciatella cheese on the tomatoes.
- Tomatoes: 80 g
- Cheese: 70 g
3
Pour pesto sauce over the onion scales and top with 'Tadzhaski' olives. Toast thin slices of bread in a hot pan and place them before serving.
- Pesto: 20 g
- Green olives: 20 g
- White bread: 25 g
