Homemade ricota cake and mushrooms

Prepare your ingredients: clean and cut the mushrooms into large pieces; moisturize dry callamps and cut them into large pieces; wash and chop the thin rocotus; wash, peel and chop the fine onion; make the ricotta; Stick 4/5 of butter in cubes.

To make ricotta, put the yoghurts in a bowl and take them to the microwave by 12 mins. Remove and put on a colander with another bowl below. Leave until all the liquid goes.

For the mass: put the flour in a bowl along with half the salt and with the sugar, add the cold butter into cubes and begin to form the dough. Add very cold water as necessary. Once ready, refrigerate by 20 mins. Stretching with a roll of a roller and carrying a tartlet mold. Allow about mass at the edges (then bend on the filling).

For the filling: in a pan with olive oil and the rest of butter, brown the chopped onion, add the rocoto, callampas and mushrooms. Strong cook about 3 mins and flavor with thick salt, freshly ground pepper and thyme. Let warm and mix with cream and eggs.

About the mass Add the filling and up spreading the ricotta. Sprinkle Parmesan cheese, some olive oil and bake by 30 mins. Until the cake is curdled and golden.

Virginia demaria, day by day, 2015. Adapted.