Stracciatella with tomatoes, papaya and avocado
4 servings
20 minutes
The recipe was shared by the chef of the Touché restaurant Taras Kirienko.
Calories447.9kcal
Proteins11.3grams
Fats39.2grams
Carbohydrates12.1grams
Stracciatella cheese
400
g
Tomatoes
400
g
Papaya
100
g
Avocado
80
g
Parsley
8
g
Tarragon
4
g
Olive oil
to taste
Honey
15
g
Soy sauce
to taste
Vegetable oil
60
ml
Balsamic vinegar
1
ml
Ground black pepper
to taste
Salt
to taste
1
Mix soy sauce, vegetable oil, white wine vinegar, and balsamic vinegar until a homogeneous consistency is achieved.
- Soy sauce: to taste
- Vegetable oil: 60 ml
- White wine vinegar: 2 ml
- Balsamic vinegar: 1 ml
- Honey: 15 g
2
Dice the tomatoes, papaya, and avocado into small cubes. Chop the parsley and tarragon finely. Transfer everything to a bowl and dress with sauce.
- Tomatoes: 400 g
- Papaya: 100 g
- Avocado: 80 g
- Parsley: 8 g
- Tarragon: 4 g
3
Place stracciatella on a plate, top with seasoned vegetables. Season with salt and pepper, drizzle with olive oil.
- Stracciatella cheese: 400 g
- Olive oil: to taste
- Ground black pepper: to taste
- Salt: to taste
