Tortilla with Ricotta and Linguine

Name: Tortilla with Ricotta and Linguine
Yield: 36
Ingredients: 750 g of ricotta cheese passed through a sieve; 3/4 cup grated Parmesan cheese; 3 tablespoons olive oil - 45 ml; 3 cloves garlic, finely chopped - 12 g; 3 fresh linguine, sliced - 255 g; Salt and black pepper to taste; 1 baguette, cut into 36 slices of 1 cm each - 400 g

1
750 g of ricotta cheese passed through a sieve
2
3/4 cup grated Parmesan cheese
3
3 tablespoons olive oil - 45 ml
4
3 cloves garlic, finely chopped - 12 g
5
3 fresh linguine, sliced - 255 g
6
Salt and black pepper to taste
7
1 baguette, cut into 36 slices of 1 cm each - 400 g

Ingredients

1
750 g of ricotta cheese passed through a sieve
2
3/4 cup grated Parmesan cheese
3
3 tablespoons olive oil - 45 ml
4
3 cloves garlic, finely chopped - 12 g
5
3 fresh linguine, sliced - 255 g
6
Salt and black pepper to taste
7
1 baguette, cut into 36 slices of 1 cm each - 400 g

Directions

1
Preheat the oven to a hot temperature
2
In a large bowl, mix together the ricotta cheese and Parmesan cheese
3
Set aside
4
Heat the olive oil, add garlic and sauté for 1 minute
5
Add the linguine and sauté slowly for about 15 minutes
6
Remove from the skillet and let cool completely
7
Peel the linguine and chop it up
8
Mix together the linguine with the cheeses, adding some leftover oil and garlic that may have been left in the skillet
9
Season to taste and mix well
10
Spread on baguette slices and bake in a hot oven until lightly toasted
11
Serve 36 slices.