Stracciatella, pesto and carrot pickle toast
Difficulty level: easy
Servings 4 people
Ingredients
For the carrot pickles
- 250 ml water filtered
- 1 c. tbsp salt
- 80 ml cider vinegar
- 200 g carrots from France
For the pesto
- 100 g basil
- 50 ml olive oil
- 50 g Parmesan
- 50 g of pinions pine
- 1 pinch salt
For training
- 4 slices of bread country
- 200 g of stracciatella
- Salt
- Pepper
Instructions
Carrot pickles
-
Mix filtered water and salt until it dissolves. Add the cider vinegar and mix.
-
Peel and cut the carrots into tagliatelle then place them in a previously sterilized jar. Pour the liquid mixture over it, close the jar and refrigerate for at least 2 hours before using.
The longer you let the carrots marinate, the more tender and vinegary they will be.
Pesto
-
Wash and drain the basil, then roughly chop it.
-
Pour half the leaves and half the oil into a blender and blend. Add the rest of the leaves and oil, mix again.
-
Add the grated Parmesan, pine nuts and salt. Mix until you obtain a smooth and homogeneous texture. Reserve.
Dressage
-
Toast the bread slices.
-
Pour a good spoonful of stracciatella on top then a good spoonful of pesto. Arrange the carrot pickles on the pesto. Pour in a drizzle of olive oil, pepper and add a few basil leaves.
© Emilie Franzo for Carrots and Radish from France
