Always late ... I always chasing me ... but this time no! Well within the expiry of the cheese-cake-contest sponsored by Trattoria Muvara .
It 's a dish, perfect for this tropical heat but not too get used to these cool little things that I will already be taking the desire to turn the oven ... ... scalpitooo
Ingredients 100 grams of rusks
80 g butter 250 g cheese
125 g natural yoghurt
100 g basil 60 g of dried beef
3 tablespoons milk 5 grams of gelatin
2 ox heart tomatoes
oregano oil
Reduce powder biscuits, add melted butter and spread in a mold with movable floor covered cartaforno helping with a meat mallet. Refrigerate.
Mix the cottage cheese with yogurt, pesto, dried beef into small pieces.
Soak in cold water gelatin sheets when they are well soaked then drain and melt them in 3 tablespoons of hot milk, then add everything to the ricotta. Mix well and pour over the biscuit base. Refrigerate until it is well firmed. Decorate with slices of tomato, basil, oregano and a drizzle of oil.
I used a cake pan of 28 cm, if you want the cheese-cake is higher using a smaller pan. The recipe is taken from the book more fruits and vegetables.
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