Potato cake with Ricotta and Toma
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Boil the potatoes in a pan, peel and mash them.
Leave to cool, then add the Ricotta and eggs, and a pinch of salt.
Grease an aluminium tin, pour in the mixture and cook in the oven in a water bath for ten minutes.
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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