Carpaccio of mozzarella and broccoli

Tender rosettes of broccoli laid on a mattress of thinly sliced mozzarella. All embellished with pine nuts, basil leaves, oil and vinegar.

Substances

Appetizer For four individuals

2 tablespoons of pine nuts

700 g of broccoli

200 g of mozzarella

2 tablespoons of white dressing

four tablespoons of olive oil

salt

pepper

½ bunch of basil

The way to proceed

Preparation:

approx. 20 minutes

Toast the pine nuts in a fat-free non-stick pan. Put aside. Divide the broccoli into rosettes. Switch them to the particular basket and steam them for approx. 10 minutes. Let it quiet down.

Reduce the mozzarella into slices and prepare them on plates. Distribute the broccoli rosettes. Emulsify the oil and vinegar, season with salt and pepper. Pour the sauce over the mozzarella and broccoli and sprinkle with the pine nuts. Adorn with basil leaves. You may be interested to read the homemade pomegranate liqueur recipe/ greek cake mantovana recipe/ Pork stew with carrots recipe.