Successful pasta and cheese with 3 ingredients, discover

Coalho cheese shortcrust pastry with rosemary: guaranteed success with little work, you can prove it

A simple but wonderful pastry with just 3 ingredients

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 00:30 + frying time

Interval: 00:00

TOOLS

1 cutting board(s), 1 deep frying pan(es) or wok(s) (for frying), 1 bowl(s), 1 grater

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

PASTEL ingredients

– 120 g of shortcrust pastry

Ingredients for the ricotta and rosemary filling:

– 80 g of coalho cheese, grated

– fresh rosemary to taste – sprigs, as needed (see recipe) + leaves for the filling

FRYING INGREDIENTS

– oil to taste

PREPARATION:

1. Separate the ingredients and utensils for the recipe.

PREPARATION:

Ricotta and rosemary filling:

1. Wash, dry the rosemary sprigs and separate some leaves.
2. Arrange the branches in the serving dish, covering the entire bottom.
3. Chop the leaves to use in the filling.
4. Grate the ricotta on the coarse side.
5. In a bowl mix the cheese with the chopped rosemary.

Coalho cheese pasta – Stuffing and frying:

1. Cut the pastries to the desired size, for this recipe we recommend making an appetizer size, 7 cm in diameter.
2. Distribute the filling in the center of each portion of pasta, do not add too much to prevent the pasta from bursting during frying.
3. Moisten the edges of the pastry with a little water, fold the pastry to close the pastry and press the edges well to make it adhere.
4. Using a fork, press the edges to ensure the pastry is well sealed.
5. Place a wok or deep skillet with oil over high heat.
6. While the oil heats, line a baking sheet with paper towels or use a wire rack or colander to drain the pastries.
7. Once the oil is hot, reduce the heat to medium and add the pastries, a few at a time, as they need to be well separated in the pan.
8. While the pastries are frying, use a slotted spoon to pour the hot oil over them.
9. When one side is golden, turn it over and brown the other side too.
10. Remove the pastries and set aside to drain.

FINALIZATION AND ASSEMBLY:

1. Serve the rosemary ricotta shortcrust pastry on a bed of rosemary sprigs.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.