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TOZZI RECIPES
Here you will find a variety of tips and recipes to further enhance the flavor in your kitchen with Tozzi products.
Ricotta Cream with Olives and Lemon
Ingredients:
200g pitted green olives
200g pitted black olives
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 pinch of red pepper flakes
Green flavor to taste (parsley and chives)
Grated peel of 1 lemon
250g fresh ricotta
Extra virgin olive oil to finish
Instructions:
In a medium bowl, combine the green and black olives.
Add the olive oil, chopped garlic, oregano, Calabrian pepper and chopped green chilli to the olives. Stir well to combine the seasonings.
Grate the lemon peel over the olive mixture and stir again to incorporate the citrus aroma.
Preheat the oven to 180°C.
Spread the olive mixture on a baking tray lined with baking paper and bake for about 10 minutes, or until the olives are lightly browned. Remove from the oven and set aside.
On a serving plate or platter, place the fresh ricotta in an even layer.
Spread the roasted olives over the ricotta, covering it completely.
Finish by drizzling with a drizzle of extra virgin olive oil and sprinkling more chopped green scent on top.
Serve the ricotta cream with olives and lemon accompanied by bread or toast.
Enjoy this delicious Italian appetizer with a Sicilian twist!
Receita de bolo Romeu e Julieta
Ingredientes:
-
3 ovos
-
2 xícaras de farinha de trigo
-
1 xícara de açúcar
-
1 xícara de leite
-
2 colheres de margarina
-
Queijo ralado a gosto
-
Goiabada cremosa (quantidade a gosto)
Instruções:
Em uma tigela, bata os três ovos.
Adicione as duas xícaras de farinha de trigo e a xícara de açúcar.
Acrescente a xícara de leite e as duas colheres de margarina. Misture bem até obter uma massa homogênea.
Adicione o queijo ralado a gosto e misture novamente.
Despeje a massa em uma forma untada e enfarinhada.
Espalhe a goiabada cremosa sobre a massa.
Leve ao forno pré-aquecido a 180°C e asse até que o bolo esteja dourado e firme ao toque (aproximadamente 30-40 minutos).
Deixe esfriar, desenforme e sirva.
Pronto! Agora você tem uma deliciosa receita de bolo Romeu e Julieta para aproveitar. Bom apetite!
Ricotta Cream with Olives and Lemon
Ingredients:
200g pitted green olives
200g pitted black olives
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 pinch of red pepper flakes
Green flavor to taste (parsley and chives)
Grated peel of 1 lemon
250g fresh ricotta
Extra virgin olive oil to finish
Instructions:
In a medium bowl, combine the green and black olives.
Add the olive oil, chopped garlic, oregano, Calabrian pepper and chopped green chilli to the olives. Stir well to combine the seasonings.
Grate the lemon peel over the olive mixture and stir again to incorporate the citrus aroma.
Preheat the oven to 180°C.
Spread the olive mixture on a baking tray lined with baking paper and bake for about 10 minutes, or until the olives are lightly browned. Remove from the oven and set aside.
On a serving plate or platter, place the fresh ricotta in an even layer.
Spread the roasted olives over the ricotta, covering it completely.
Finish by drizzling with a drizzle of extra virgin olive oil and sprinkling more chopped green scent on top.
Serve the ricotta cream with olives and lemon accompanied by bread or toast.
Enjoy this delicious Italian appetizer with a Sicilian twist!