Tartare with basil pesto and rocket and stracciatella on frisella

Tartare with basil pesto and rocket and stracciatella on frisella

Preparation time:
20 minutes

Cooking time:
Raw tartare

Ingredients

  • Fiorani Tartare
  • Durum wheat friselle 3
  • Copper cherry tomatoes 10
  • Evo oil 80 g + 1 tbsp
  • Salt and pepper to taste
  • Stracciatella 150 g
  • Rocket 50 g
  • Basil 50 g
  • Pine nuts 25 gr
  • Pecorino 30 g
  • 1 clove garlic

How to make it

1

Pesto

Wash the rocket and basil, put them in a blender and add oil, cheese, garlic deprived of soul and pine nuts. Blend intermittently until you get a thick cream. Salt and pepper to taste.
2

Seasoning

Cut the cleaned tomatoes in half and season with salt and a tablespoon of oil. After 10 minutes, use the vegetable water to moisten the friselle thoroughly.
3

Season

Season the friselle spreading the pesto at the base, then complete with the stracciatella, tomatoes and tartare alone.

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