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Christian Castro

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Recipe of Salad with mozarrella di bufala
Recipe

Salad with mozarrella di bufala

30 min
Not so easy
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This is a salad recipe with mozarrella di bufala and roasted vegetables
Learn more about Christian Castro

Ingredients

4 servings
  • 1 piece of pumpkin
  • 1 piece of eggplant median
  • 1 piece of Red bell pepper
  • 2 fists of lettuce arugula
  • 2 bags of mozzarella cheese of buffalo (125 gr each)
  • 2 cloves of garlic
  • 1 bouquet of basil
  • Salt
  • black pepper
  • 2 pieces of tomato
  • green lemons
  • balsamic vinegars

    Preparation

    Cut the eggplant and pumpkin into thin slices in a longitudinal direction
    Preheat a clean iron grill for 10 minutes
    To mark to the fire the slices of vegetables to the half of the toast, to count two minutes of each side
    Place on a large plate and sprinkle with pepper, olive oil and garlic and season with salt.
    Roast the pepper on the fire for one minute on each side
    Marinate with the pumpkin and eggplant for 30 minutes.
    Season the arugula with salt, pepper and olive oil
    Garnish four plates with arugula and distribute marinated vegetables
    Cut each ball of mozzarella into 6 thin slices and place on the vegetables
    Add the tomato cubes and the basil leaves.

    PRESENTATION

    Serve seasoned with a slice of lemon and balsamic vinegar

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    0.0
    kcal
    0.0%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    0.0
    g
    0.0%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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