Sicilian Talo with Tomato and Ricotta

Ingredients

In this Sicilian adaptation of Talo, we replace the traditional Basque ingredients with Sicilian flavors. Instead of using traditional Basque ingredients like chorizo or salted cod, we incorporate Sicilian staples such as tomatoes and ricotta cheese. The tomato sauce is infused with Sicilian herbs like oregano and basil, adding a distinct Mediterranean flavor. The Talo itself remains crispy and golden, but the addition of ricotta cheese gives it a creamy and indulgent twist. We alse have the original recipe for Talo, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 garlic cloves, minced 2 garlic cloves, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, water, and salt. Mix until a dough forms.
2. 2.
   Divide the dough into 4 equal portions and shape each portion into a round disc.
3. 3.
   Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the Talo discs for about 5 minutes on each side, until golden and crispy. Set aside.
4. 4.
   In the same skillet, add another tablespoon of olive oil and sauté the minced garlic until fragrant.
5. 5.
   Add the diced tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Season with salt and pepper to taste. Cook for about 10 minutes, until the tomatoes have softened and the sauce has thickened.
6. 6.
   Spread a generous amount of ricotta cheese on each Talo disc.
7. 7.
   Top the ricotta with the tomato sauce and garnish with fresh basil leaves.
8. 8.
   Serve the Sicilian Talo with Tomato and Ricotta warm and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the Talo.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and rich flavor.

Tips & Tricks

• For an extra burst of flavor, drizzle some balsamic glaze over the Sicilian Talo before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Experiment with different herbs and spices to customize the flavor profile of the tomato sauce.
• Serve the Sicilian Talo with a side of mixed greens dressed in a light lemon vinaigrette for a refreshing accompaniment.
• Leftover Talo can be stored in an airtight container and reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Sicilian Talo with Tomato and Ricotta as a main course accompanied by a fresh salad or as an appetizer for a Mediterranean-inspired feast. Garnish with additional fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the Sicilian Talo discs on a platter, with the vibrant tomato sauce and creamy ricotta cheese beautifully displayed on top. Sprinkle some freshly chopped basil leaves over the dish for a pop of color.