Potato flan with Ricotta and Toma
Longo Ricotta
Longo Toma Piemontese DOP
potatoes
eggs
salt
milk
black olives
basil leaves
La preparazione della ricetta
1
Cook the potatoes in a pot, peel and mash them.
Let them cool, add the Ricotta, mix in the eggs and add salt.
2
Grease an aluminum mold, add the mixture and bake in a bain-marie for ten minutes.
3
Prepare a fondue with the Toma and milk, pour it on the bottom of the serving dish, turn the flan over and garnish with black olives and basil leaves
