2 tablespoons of extra virgin olive oil
6 cloves of garlic
1 cup of fresh thyme leaves
6 tomato slices
Salt
White pepper
150 grams of fresh sheep ricotta cheese (or cottage cheese)
350 grams of Açafrão and Papoula tartlets
2 tablespoons of extra virgin olive oil
6 cloves of garlic
1 cup of fresh thyme leaves
6 tomato slices
Salt
White pepper
150 grams of fresh sheep ricotta cheese (or cottage cheese)
350 grams of Açafrão and Papoula tartlets
Heat two tablespoons of extra virgin olive oil in a frying pan and sauté six cloves of garlic, sliced thinly
Add one cup of fresh thyme leaves and six tomato slices
Cook for three minutes
Season with salt and white pepper
Add 150 grams of fresh sheep ricotta cheese (or cottage cheese) and let it cook for another minute
Cook 350 grams of Açafrão and Papoula tartlets in boiling water and salt, until al dente
Drain, mix the dough with the sauce, and add a drizzle of olive oil
