Directions
Ingredients
1 package shredded fillo dough
3 sticks of sweet cream butter melted
1package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons of farina
1 cup simple syrup for serving
Ground pistachios for garnish
Directions
Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the farina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Put the rest of the kataifi mixture evenly on top of the cheese mixture to make another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.
1 package shredded fillo dough
3 sticks of sweet cream butter melted
1package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons of farina
1 cup simple syrup for serving
Ground pistachios for garnish
Directions
Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the farina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Put the rest of the kataifi mixture evenly on top of the cheese mixture to make another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.
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fish stock (liquid)
flour
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