The recipe "Mozzarella breaded The Lake of cedar with pesto sauce, tartar of tomatoes and arugula":
- mozzarella - 125g
- pine nuts - 10 g
- pulp Ciabatta - 15 g
- pesto sauce - 30 g
- mikrotravy - for decoration
- arugula - 10 g
- Tomatoes - 70 g
- salt - to taste
- olive oil - to taste
Step by step recipe for cooking
The flesh is crunchy ciabatta bring to the state of the pan. Tomato peel, cut into cubes, season with salt and olive oil.
Pine nuts and ciabatta to punch in a blender very fine crumb.
Stir in the pine nuts, two-thirds of pesto and croutons, and roll in the resulting mixture of mozzarella.
On a plate put the tomatoes, remaining pesto, arugula and mozzarella. Garnish the dish mikrotravami.