SALADA DE RICOTA CAKE: Tristan of Argentine food

Do you like Ricota's salty cake ? Did they tested the salty cake of Ricota? Try it. Argentines are tartra people. The pizza. Yes, it's true, pizza is almost in our DNA. But the cake ... The cake is humble, it is a low profile dish.

The salty cake is like those cast actors who always casting actors but that last over time, dodging fashion fashions and stars. The salty cake is the tristán of Argentine food.

That is, if you talk about Argentine food, a foreigner, for example: there is our tinelli, which is the chorizo dike, there is the empanada. Mirta, put him. There is the Milanese, which is normal and Moria if it is on horseback. Is the dulce de leche, the locro ... 

Never, hear me well, never in an Argentine food count will appear the salty cake. Because? Because we are unfair .

Tell me something: how many times did you eat in your carbonated life? That number does not reach 10% of the times you ate salty cake. 

How often do you eat locro ? Once a year? And salty cake?, Once a week? Twice a month? In this link you can see Tristan's trajectory. Not a year, not one, without working. Cinema, TV and theater.

Do you know how many films the Locro made? Two or three. In the leading role. And he won an Oscar. But two or three, just. So pay attention to me: the next time you refer to the hall of the fame of Argentine food, give the salted cake even if it is an award for the trajectory.

About this salted ricota cake

Chiquetes, this salted ricota cake is the most. I love the ricota, love ricotta's cake very much. But he had not ventured into the salty cake of Ricota.

The recipe came to me in the Quesecome.com bag. I already told you, it is the service that brings you to home all the ingredients and instructions for you to cook at home. Well, among the recipes to choose next week is this, so if they want them to take the ingredients home, do not hesitate to go around their website.

The combination is classic Mediterranean (tomato, zucchini, ricota), that is, it does not fail. But the combination with the pesto above is what gives it the strong touch that makes this salty cake of Ricota worth it. 

Anyway, I recommend trying it, I liked to run into this recipe and I have plancitos to experiment with the salty cake of Ricota.

Ingredients

For 1 cake

• 1 cake mass lid (I leave here two recipes, the integral mass for cake , which also came in the instructions that you eat and it is the one I used for this salted cake of ricota. And if you prefer the other, I leave the mass of salted cake . And you use the bought, of course)
• 1 zucchini (zucchini)
• About 8 dried tomatoes
• 125 g. of ricota
• 1 egg
• A good handful of basil leaves
• 1 handful of chopped nuts
• 1 garlic clove
• Salt and pepper

Recipe

Tarde 20 minutes!

0. Preheat the oven, obvious.

1. Hydrate the tomatoes. I like to hydrate them in water and balsamic aceto. If you need to accelerate the subject, you can do it in hot water. Drink them and chop them with a knife.

2. Wash the Zucchini and cut it into very thin slices, more or mint of 2-3 millimeters.

3. Beat the egg and mix it with the ricota until it is well united. It is important that ricota does not have excess fluid. You can drain it in a cloth or, if it does not have much liquid, dry it with an absorbent paper. Add salt and pepper.

4. Fort the cake dough. If you want, you can take the dough at an oven for about 10 minutes while preparing the filling. This is for wet ingredients not to wet the cake difficult to cook. If you don't do nothing, but if you do it is better.

5. Build a fast pesto mixing chopped nuts, basil and garlic, also chopped, with a little olive oil and a pinch of salt. If you want to see how the traditional one can check the pest -by -step recipe.

5th Armed of the Salada de Ricota cake: Separate the ricota into two parts. Place a part of ricota on the cake. Cover with chopped tomatoes. Add the other part of the ricota and cover with the Zucchini in fine slices. Place the pesto on the Zucchinis, which covers the entire cake.

6. Bring half 15-20 minutes to oven or until the golden edges are seen. I like that Zucchini is not too soft, that it is semi -raw. If you want it more cooked, you lower the oven so that the dough does not burn and let it cook a little more. And voila! You can already enjoy your salty cake from Ricota.

Salada Ricota Cake

That's how pretty remains

I am doing this recipe for Quesecome.com. And very happy, because I love service 🙂