Cold Tort

Name: Cold Tort
Yield: 10
Ingredients: 1 cake form, cut horizontally; Ricotta Filling; 500 g fresh ricotta cheese; 1 handful of parsley; 1 clove of garlic; 1 tablespoon grated cheddar cheese; 2/3 cup olive oil; Salt and black pepper to taste; Fowl Filling; 1 tablespoon grated cream cheese (Catupiry type); 1 cooked chicken breast, shredded; 2 tablespoons tomato extract; 6 green olives, sliced; Salt and black pepper to taste

1
1 cake form, cut horizontally
2
Ricotta Filling
3
500 g fresh ricotta cheese
4
1 handful of parsley
5
1 clove of garlic
6
1 tablespoon grated cheddar cheese
7
2/3 cup olive oil
8
Salt and black pepper to taste
9
Fowl Filling
10
1 tablespoon grated cream cheese (Catupiry type)
11
1 cooked chicken breast, shredded
12
2 tablespoons tomato extract
13
6 green olives, sliced
14
Salt and black pepper to taste

Ingredients

1
1 cake form, cut horizontally
2
Ricotta Filling
3
500 g fresh ricotta cheese
4
1 handful of parsley
5
1 clove of garlic
6
1 tablespoon grated cheddar cheese
7
2/3 cup olive oil
8
Salt and black pepper to taste
9
Fowl Filling
10
1 tablespoon grated cream cheese (Catupiry type)
11
1 cooked chicken breast, shredded
12
2 tablespoons tomato extract
13
6 green olives, sliced
14
Salt and black pepper to taste

Directions

1
Make the ricotta filling: blend parsley with garlic and grated cheese in a blender
2
Add olive oil gradually until you get a bright green paste
3
Combine ricotta and season with salt and black pepper. Reserve
4
Make the fowl filling: blend cream cheese, chicken breast, tomato extract, and olives in a blender
5
Season with salt and black pepper. Reserve
6
Assembly: open a large aluminum sheet to wrap the cake entirely
7
Create layers of cake, ricotta filling, cake, and fowl filling
8
Repeat until all ingredients are used up and finish with a slice of cake form
9
Cover the entire surface with ricotta paste
10
Wrap the cake carefully in the aluminum sheet and refrigerate for two hours
11
When serving, decorate with fowl filling
12
Serve sliced or whole.