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Stracciatella with tomatoes and pesto sauce
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.
Ingredients
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