Aurelia, present in Mistura 2013, for more than 25 years, offers its customers the best turkey and chicharrón sánguches, as well as delicious pastas.
- 20 chocolates
- 1 tz. evaporated milk
- 400 g butter
- 400 g of sugar
- 100 g grated mozzarella cheese
- 100 g of grated pariah cheese
- 100 g of grated edam cheese
- 100 g grated gouda cheese
Grease a 40 cm side refractory model with a tablespoon of butter. Peel a squash, grate it and squeeze the milk. Place the mixture in a saucepan over medium heat with the remaining sugar and butter, stir with a wooden spoon for 15 minutes until the mixture thickens. Remove from heat and allow to cool. Pour half of the mixture into the greased pan, spread on top of the cheeses and cover with the rest of the preparation. Bake at 180 ° C for an hour or until the surface is well browned. Remove from oven and serve.
To easily cut soft or very creamy cheeses, grease the knife blade with oil.
This Recipe has been published in menuperu.elcomercio.pe on 10-09-2013