The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.
Nigella seeds, a pungent peppery seed also known as kolonji or black onion seeds, can be found at Indian markets and some supermarkets, or online.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Toss carrots with 1 Tbsp. oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15–20 minutes. Let cool.
Step 2
Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.
Step 3
Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.
Step 4
Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.
Do Ahead:
Step 5
Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.
Nutrition Per Serving
Recipe notes
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