Ricotta cheese with tomato and cheese
1 large ricotta cheese
1 tablespoon of olive oil
3 tomatoes, peeled and seeded
2 cups of Minas cheese, cut into cubes
Salt and pepper to taste
Ricotta cheese with tomato and cheese
1 large ricotta cheese
1 tablespoon of olive oil
3 tomatoes, peeled and seeded
2 cups of Minas cheese, cut into cubes
Salt and pepper to taste
Wash and dry the ricotta cheese well
Pierce and reserve
In a pan, heat the olive oil, add the ricotta cheese, and let it cook until it's lightly browned
Let it cool and remove excess water
Cut the tomatoes into cubes and mix with the ricotta cheese
Add the cheese and season with salt and pepper to taste
Cut the pastry dough into 10 cm diameter circles
Stuff the pastries with your preferred filling and fry in hot oil on both sides until golden brown
Place on paper towels to remove excess grease and serve immediately
