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Papaya and Mozzarella Carpacciowith Basil

Papaya and Mozzarella Carpaccio - Papaya and Mozzarella Carpaccio - Exotic variant of the classic Italian Caprese salad
197 kcal
Papaya and Mozzarella Carpaccio - Exotic variant of the classic Italian Caprese salad

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Difficulty:easy
Preparation:15 min
Ready in:15 min
Low-sugar
Vitamin-rich
High-protien
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories197 kcal(10%)
Protein8 g(16%)
Fat10 g(13%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 ouncesMozzarella (9% fat)
½ripe Papaya (about 400 grams)
½large red mild Chile pepper
1 sprigBasil (or mint)
1 teaspoonCanola oil
¼ teaspoonsChile oil
Salt
coarsely ground Pepper
2 slicesWhole-grain baguette

Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Small knife, 1 Small bowl, 1 Teaspoon, 1 Peeler, 2 Plates

Directions

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1 Drain the mozzarella, halve horizontally and cut into thin slices.
2 Peel the papaya, halve lengthwise and remove the dark seeds with a spoon. Cut papaya halves crosswise into thin slices.
3 Rinse the chile pepper, halve lengthwise, remove seeds and cut  lengthwise into very thin strips.
4 Rinse basil or mint, shake dry and pluck leaves.
5 Arrange papaya and mozzarella slices with the herbs on plates and sprinkle with chile pepper strips.
6 Whisk together canola oil and chile oil with a pinch of salt and drizzle over the carpaccio. Season with pepper and serve immediately with baguette slices. 
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