Marbled cubes with tomatoes and ricotta

Marbled cubes with tomatoes and urda

Cook with love and joy! Today, I invite you to discover a delicious and easy-to-make recipe: marbled cubes with tomatoes and urda. This recipe is perfect for a quick dinner but can also be enjoyed at breakfast or as an appetizer. Structured and full of flavors, the combination of tomatoes, urda, and fresh herbs will delight anyone's taste buds. Let's get started!

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 6

Necessary ingredients:
- 1 can of diced tomatoes (approximately 400 g)
- 1 small onion
- 2 cloves of garlic
- 1 handful of sliced Kalamata olives (optional but recommended)
- A few fresh basil leaves (or 1 teaspoon of dried basil)
- 350 g of urda (or 250 g of ricotta, but urda offers a unique taste)
- 4 eggs
- 110 g of flour (ideally sifted)
- Olive oil
- Salt and pepper to taste

History and tradition
Marbled cubes with tomatoes and urda represent a delicious combination of simple ingredients found in many traditional kitchens. Urda, a popular dairy product, is often used in savory dishes, having a creamy texture and a slightly salty taste. Tomatoes, on the other hand, are a versatile ingredient, bringing a touch of acidity and freshness to recipes. This marbled preparation is ideal for sharing at family meals or with friends.

Preparation steps

1. Preparing the ingredients:
Start by finely chopping the onion and garlic. If you choose to use olives, slice them. They will add an intense and salty flavor to the dish.

2. Sautéing the onion:
In a pot, add 2-3 tablespoons of olive oil and heat over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the crushed garlic and continue to sauté for 1 minute, being careful not to burn it.

3. Adding the tomatoes:
Add the can of diced tomatoes and, if using, the sliced olives. Season with salt, pepper, and fresh basil leaves (or dried basil). Simmer the mixture over low heat for about 10 minutes, stirring occasionally. Once it has thickened slightly, let it cool.

4. Preparing the urda mixture:
In a bowl, beat the 4 eggs well. Add the sifted flour and the cooled tomato mixture. Mix well until you obtain a homogeneous composition.

5. Preparing the urda composition:
In another bowl, mix the urda with salt and pepper to taste. You can also add an egg and a little flour to bind it, but it's optional. Mix well until it becomes a smooth paste.

6. Assembling the dish:
Pour the tomato mixture into a greased and floured baking dish. Use a spoon to add dollops of the urda mixture over the layer of tomatoes. Use a fork to gently level it out, but without mixing too much, so you achieve a marbled effect.

7. Baking:
Preheat the oven to 180°C. Bake the dish for about 30 minutes, or until it becomes golden and firm to the touch. Let it cool slightly before cutting it into cubes.

8. Serving:
You can serve the cubes warm, but also at room temperature. Offer them alongside a simple salad made from leafy greens, extra virgin olive oil, and lemon juice. This will perfectly complement the rich flavor of the cubes.

Useful tips:
- If you don't have urda on hand, ricotta is a good alternative, but the taste will be slightly different.
- You can experiment with other herbs, such as oregano or dill, to diversify the flavors.
- Make sure to let the dish cool well before cutting it to obtain beautiful and uniform cubes.

Nutritional benefits:
This recipe is rich in protein due to the urda and eggs, making it an excellent option for those looking to maintain a balanced diet. Tomatoes are a good source of antioxidants, especially lycopene, and olives provide healthy fats.

Frequently asked questions:
- Can I use fresh vegetables instead of canned tomatoes?
Yes, you can use fresh tomatoes, but you will need to peel them and cook them a little longer to achieve a similar texture.

- How can I store the marbled cubes?
These cubes can be stored in the refrigerator in an airtight container for up to 3 days. They can be reheated in the oven or microwave.

Possible variations:
Instead of Kalamata olives, you can use green olives or even roasted peppers for a different taste. You can also add vegetables like zucchini or eggplant, diced, to the tomato mixture to make the dish even more nutritious.

I encourage you to play with flavors and personalize this recipe according to your preferences. Cooking is an art, so let your imagination run wild! Enjoy your meal!

 Ingredients: 1 can diced tomatoes 1 small onion 2 cloves of garlic 1 handful of sliced Kalamata olives a few fresh basil leaves 250 g ricotta 4 eggs 110 g flour olive oil salt, pepper