150g of crumbled ricotta cheese
1 egg white
1 tablespoon of margarine
150g of cooked and mashed manioc
Salt to taste
1 cup of all-purpose flour
Filling
2 tablespoons of olive oil
Small finely chopped onion
Finely chopped garlic
300g of small and clean shrimp
Two tomatoes, peeled and seeded, cut into cubes
1/2 cup of pitted green olives, finely chopped
4 tablespoons of white wine
Salt and pepper to taste
Salsa to taste
3 tablespoons of all-purpose flour
1 cup of milk
1 egg yolk for brushing
150g of crumbled ricotta cheese
1 egg white
1 tablespoon of margarine
150g of cooked and mashed manioc
Salt to taste
1 cup of all-purpose flour
Filling
2 tablespoons of olive oil
Small finely chopped onion
Finely chopped garlic
300g of small and clean shrimp
Two tomatoes, peeled and seeded, cut into cubes
1/2 cup of pitted green olives, finely chopped
4 tablespoons of white wine
Salt and pepper to taste
Salsa to taste
3 tablespoons of all-purpose flour
1 cup of milk
1 egg yolk for brushing
1 In a bowl, mix the ricotta cheese, egg white, margarine, manioc, and salt
Gradually add the all-purpose flour and work the dough until it becomes homogeneous. Reserve
Filling
1 Preheat the oven to 180°C
In a pan, heat the olive oil, sauté the onion, garlic, and shrimp
Add the tomato, olives, white wine, salt, pepper, salsa, and simmer for 10 minutes
Dust with all-purpose flour, add the milk gradually, and mix until it thickens
Remove from the heat and let cool completely
2 Open 2/3 of the dough and line the bottom and sides of a 23cm diameter greased cake pan with margarine
Add the filling and cover with the remaining dough
Brush with egg yolk and bake in the oven for 30 minutes or until the cake is golden.
