Pomodori E Stracciatella Recipe
Roasted beets, tomatoes & creamy Stracciatella
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Ingredients
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Vegetables
Dairy
Pantry
Method
Preparation
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trimming off the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork. Once done, allow them to cool, then peel and cut into wedges.
- 2
Roasting the Tomatoes
While the beets are roasting, wash the cherry tomatoes and place them in a bowl. Drizzle with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet. Add the whole garlic cloves to the same baking sheet. Roast in the oven for about 20-25 minutes, or until they are blistered and soft.
Assembly
- 3
Combining Ingredients
In a serving dish, arrange the roasted beet wedges and the roasted cherry tomatoes along with the garlic cloves. Drizzle with the balsamic vinegar and the remaining 2 tablespoons of olive oil.
- 4
Adding Stracciatella
Spoon the Stracciatella cheese over the top of the roasted vegetables. Garnish with fresh basil leaves, adding extra salt and pepper to taste if desired. Serve immediately.