2 tablespoons of olive oil
1 small onion, finely chopped
300g of peeled and seeded tomatoes
2 cloves of garlic, minced
250g of pork tenderloin, cut into cubes
250g of carrot, cut into cubes
Salt to taste
1 liter of vegetable broth
4 tablespoons of grated Parmesan cheese
1/2 tablespoon of butter
1/2 tablespoon of ricotta cheese
2 tablespoons of olive oil
1 small onion, finely chopped
300g of peeled and seeded tomatoes
2 cloves of garlic, minced
250g of pork tenderloin, cut into cubes
250g of carrot, cut into cubes
Salt to taste
1 liter of vegetable broth
4 tablespoons of grated Parmesan cheese
1/2 tablespoon of butter
1/2 tablespoon of ricotta cheese
In a pan, heat the olive oil and sauté the onion and garlic until golden brown
Add the tomatoes, pork tenderloin, carrot, salt, and simmer for two minutes
Gradually add the vegetable broth and let it cook until the vegetables are tender
Remove from heat and let it cool to room temperature
Blend in a blender until smooth
Distribute the cream into ramekins. Reserve
In a small bowl, mix the cheese, butter, and ricotta cheese to form a paste
Mold four crostas with your hands and arrange them in ramekins
Bake in a preheated oven until golden brown
Serve immediately.
