Strachatella, Tomatoes, Pesto

Stracciatella with tomatoes and pesto sauce

Ingredients

Servings 1
  • Strachatella cheese 70 g
  • tomatoes 80 g
  • olives "Tajaski" 20 g
  • pesto sauce 20 g
  • wheat bread 25 g
  • onion 1 pc.

Cooking

Step 1

Cut a small onion lengthwise into two parts and divide into “boat scales”. Scald them in boiling water for 30 seconds. Then fry in a hot pan.

Step 2

Cut the tomatoes into thin circles and put on a plate, season with salt, pepper and olive oil on top. Spread Stracciatella cheese over the tomatoes.

Step 3

Pour the Pesto into the onion flakes and top with the Tajaschi olives. Dry thin slices of bread in a hot frying pan and lay out also before serving.

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