- 250 g fresh cheese like first salt
- 30 g rocket
- 4 pcs eggs
- 1 pcs of lettuce heart
- 1 pc avocado
- extra virgin olive oil
- natural yogurt
For the egg barzotto, cheese and salad recipe, dip the eggs in boiling water and cook for 5 minutes. Drain and cool in water and ice. Peel lettuce and rocket. Cut the cheese into slices; roast them on a hot grill turning them on both sides for 4-5 minutes in all. Peel the avocado. Shell the eggs and serve with the cheese, lettuce, rocket and avocado, cut into wedges. Complete with yogurt, salt, pepper and a little oil.
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