Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 16 | 130 minuti |
Ingredients
| 2 fogli | puff pastry |
| 500 g | cherry tomatoes |
| 300 g | strakì Sterilgarda |
| 1 cucchiai | sugar |
| q.b. | salt |
| q.b. | pepper |
| q.b. | oil |
| q.b. | origano |
| q.b. | basil |
Preparation
- Wash the cherry tomatoes, cut them in half and season them with oil, salt, pepper, sugar and oregano.
- Arrange them on a baking tray lined with baking paper and cook them at 150°C for approximately 1½ hours, depending on their size.
- Roll out the sheets of puff pastry and cut out discs to line the appropriately oiled moulds.
- Bake the tartlets in white, covered with dried beans and cook them for 10-12 minutes at 200°C.
- Take them out of the oven, remove the beans and stuff them with a generous dose of Strakì Sterilgarda.
- Garnish with the confit tomatoes and cook for another 5 minutes.
- Remove from the oven, decorate with a few fresh basil leaves and serve.
In a bowl, mix the Ricotta Sterilgarda with the eggs, 2 tablespoons of parmesan, salt, pepper and chopped parsley. Dice all the vegetables, blanch them ...
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