Tiliccas with Tomato and Basil Sauce

Ingredients

• For the Tiliccas: For the Tiliccas:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (60g) grated pecorino cheese 1/2 cup (60g) grated pecorino cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• Vegetable oil, for frying Vegetable oil, for frying
• For the Tomato and Basil Sauce: For the Tomato and Basil Sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 large tomatoes, diced 4 large tomatoes, diced
• 1/4 cup (10g) chopped fresh basil 1/4 cup (10g) chopped fresh basil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the Tiliccas. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ricotta cheese, pecorino cheese, parsley, and mint for the filling. Season with salt and pepper to taste.
3. 3.
   On a lightly floured surface, roll out the dough into a thin sheet. Cut the dough into circles or squares, approximately 4 inches in diameter.
4. 4.
   Place a spoonful of the cheese filling in the center of each dough piece. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal.
5. 5.
   In a deep pan, heat vegetable oil over medium-high heat. Fry the Tiliccas in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. 6.
   For the Tomato and Basil Sauce, heat olive oil in a saucepan over medium heat. Add the onion and garlic, and sauté until softened. Add the diced tomatoes, basil, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens slightly.
7. 7.
   Serve the crispy Tiliccas with the Tomato and Basil Sauce on the side.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for a creamy and smooth filling.
• Pecorino cheese — Opt for aged pecorino cheese for a stronger and more flavorful taste.
• Fresh herbs — Use fresh herbs for the filling to enhance the aromatic profile of the Tiliccas.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the Tiliccas.
• You can add a pinch of chili flakes to the Tomato and Basil Sauce for a hint of spiciness.
• Serve the Tiliccas as an appetizer or alongside a fresh salad for a complete meal.
• If you prefer a milder flavor, you can substitute the pecorino cheese with mozzarella.
• Leftover Tiliccas can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Tiliccas with Tomato and Basil Sauce as a delightful appetizer or as part of a Mediterranean-inspired meal. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the golden Tiliccas on a platter and drizzle the Tomato and Basil Sauce over them. Sprinkle some grated pecorino cheese and chopped parsley on top for an appealing presentation.