The tortilla (small torta) is a type of unleavened, thin, soft, flat cake of corn flour or fine milling wheat. Initially, corn tortilla was born in Mexico and preceded the arrival of Europeans in America. Wheat flour tortilla was a novelty from the Sephardi Jews who considered corn flour as non-kosher and used wheat coming from Europe. In China, there is the folksy (烙餅), a viscous "pancake" that is similar to the tortilla.
Tortillas are usually filled with various ingredients and accordingly they get different names like: tacos, quesadillas and burritos.
What Kitchen Stories today suggests is Tortillas stuffed with cheeses, mushrooms and sausage. Chopped with a delicious spicy tomato sauce and baked in the oven.
Yours!
Tortillas are usually filled with various ingredients and accordingly they get different names like: tacos, quesadillas and burritos.
What Kitchen Stories today suggests is Tortillas stuffed with cheeses, mushrooms and sausage. Chopped with a delicious spicy tomato sauce and baked in the oven.
Yours!
| work: 30′ | time: 1h:00′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
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Ingredients (4 servings)
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Rinse well and drain the canned mushrooms to leave all canning preservatives. In a large pan and medium heat, pour the oil and garlic cut into two and let it brown and flavor the oil. |
Add the mushrooms to saute and the rosemary sprig. Stir from time to time. |
Inside the pan, put the sausage to roast. Stir regularly. |
Remove the pan from the fire and let it cool for a while. With a fork, chop the feta and the ricotta cheese and add them to the pan. This will be the stuffing for the tortillas. |
On the workbench touch a tortilla and pour some of the tomato sauce. Put the ⅛ from the pan filling on the tortilla and roll it. |
Put it in a refractory oven pan slightly oiled. Continue in the same way for the next rolls, placing them next to each other. |
Pour the rest of the sauce over the tortilla rolls and sprinkle well with the pecorino cheese. Cover it gently by placing a non-stick kitchen paper on top. |
Bake tortilla rolls in a preheated air oven at 200℃ (392℉, Gas Mark:5.7) for 30'-35'. Rinse but do not let them dry. Eaten warm. |
