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Joanna Lynne Cortina
Caprese patties
Pieces filled with pine nuts, mozzarella, cherry tomatoes, basil, arugula and balsamic vinegar.
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Ingredients
Directions
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Heat the patties according to the instructions on the package.
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In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes. Remove from the pan and leave to cool on a plate.
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Drain the mozzarella and halve the balls. Cut the cherry tomatoes into 4 parts.
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Cut the basil finely and keep a leaf per person separate for garnish.
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Mix the pine nuts, mozzarella, tomatoes, sliced basil, balsamic vinegar and oil and season to taste with salt and pepper.
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Divide the arugula over the plates and place a pastry on each plate.
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Fill the patties with the mixture just before serving and divide the rest (you keep about ⅓ about) around the patty over the rocket.
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Garnish with the basil leaves.
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Nutrition
360Calories
Sodium9% DV215mg
Fat40% DV26g
Protein24% DV12g
Carbs6% DV18g
Fiber8% DV2g
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