TOMATE MOLICY
Components
- 2 cans of diced tomatoes (including the juice)
- Half an onion
- Three sprigs of basil
- 1/4 cup of olive oil (tea)
- 1½ teaspoons of salt
- freshly ground pepper to taste
Setup phase
- Slice the onion in two and peel one half—set the remaining half aside. Rinse and pat dry the basil leaves.
- Heat a medium-sized pan over medium heat. Pour in 3 tablespoons of olive oil and add half of the basil. Fry for just one minute, then add the onion. Incorporate the peeled tomatoes along with their juice, and season with salt and pepper to your liking.
- Once it begins to boil, allow it to simmer for approximately 5 minutes until the sauce thickens. Then, turn off the heat and stir in the remaining basil. Close the book.
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Components
- 3 cups (tea) of ricotta cheese (450 g)
- 1/2 cup of wheat flour (tea)
- 1/2 cup of finely grated Parmesan cheese
- Two eggs
- pieces of one Sicilian lemon
- 8 sprigs of thyme
- 1 teaspoon of salt
- grated nutmeg added as needed to taste
- Add ground pepper gradually to suit your taste.
- Parmesan cheese, grated for gratin dishes
Setup phase
- Set the oven to a high temperature of 220 °C.
- In a large bowl, crumble the ricotta using your hands. In a separate small bowl, crack the eggs one by one and combine them with the ricotta—this way, if an egg is bad, the recipe won’t be ruined. Add half a teaspoon of grated Parmesan cheese, Sicilian lemon zest, and boiled thyme leaves. Season with salt, nutmeg, and pepper to your liking, then stir well with a spoon. Gradually incorporate the wheat flour, mixing with your hands until you create a moist dough that doesn’t stick to your fingers.
- To shape the horns, split the dough into 12 pieces and roll each piece into medium-sized balls using your hands.
- In an oven-safe dish, spread a thin layer of tomato sauce to cover the base. Arrange the horns side by side, pour the remaining sauce over them, and sprinkle with grated Parmesan cheese to your preference.
- Place in the oven and bake for approximately 20 minutes until the horns are fully cooked and firm. Serve immediately. It pairs wonderfully with a spinach salad.
The ricotta tunch is presented on the base plate [circuit] included in Kit 10 and Kit 30 of the Acervo Paninha.
