Potato cake with Ricotta and Toma


  • Longo Ricotta
  • Longo Toma Piemontese DOP
  • Potatoes
  • Eggs
  • Salt
  • Milk
  • Black olives
  • Basil leaves


  • 1

    Boil the potatoes in a pan, peel and mash them.
    Leave to cool, then add the Ricotta and eggs, and a pinch of salt.

  • 2

    Grease an aluminium tin, pour in the mixture and cook in the oven in a water bath for ten minutes.

  • 3

    Make a fondue using the Toma and milk. Pour onto a serving plate, tip out the cake and decorate with olives. 

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