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.
The Recipes of the Caseificio Longo
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Place the thin slices of meat in a baking tray...
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Chop the rosemary and place in a bowl with the oil, salt and pepper...