Potato cake with Ricotta and Toma

Ingredients

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

Preparation

  • 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. 

Related Recipes

The Recipes of the Caseificio Longo

Stuffed Paglierina

Stuffed Paglierina

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Difficoltà molto_bassa
Preparazione 15 minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Tuna and Primosale Carpaccio

Tuna and Primosale Carpaccio

Gently fry the tuna with a small amount of oil, cut it into slices and set to

Difficoltà media
Preparazione 20 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Mini Tomino del Boscaiolo and Vegetable Pastilles

Mini Tomino del Boscaiolo and Vegetable Pastilles

Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on

Difficoltà media
Preparazione 30 minuti
Stuffed courgette flowers

Stuffed courgette flowers

Chop the scallion finely and mix in a bowl with the caprino, a few torn basil

Difficoltà bassa
Preparazione 30 minuti
Tomino del Boscaiolo filled with bacon

Tomino del Boscaiolo filled with bacon

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Difficoltà molto_bassa
Preparazione 10 minuti
Taboulé with Primosale and Vegetables

Taboulé with Primosale and Vegetables

Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).

Difficoltà bassa
Preparazione 30 minuti
Tomini with rosemary

Tomini with rosemary

Chop the rosemary and place in a bowl with the oil, salt and pepper...

Difficoltà media
Preparazione 10 minuti
Burger made with Tomino del Boscaiolo® allo Speck

Burger made with Tomino del Boscaiolo® allo Speck

Cut the potatoes with the skins on into thick sticks; wash to remove the starch,

Difficoltà bassa
Preparazione 30 minuti
Ginger brisket

Ginger brisket

Difficoltà media
Preparazione minuti
Créme brulée with Tomino del Boscaiolo

Créme brulée with Tomino del Boscaiolo

Blend the Tomino del Boscaiolo, pour it into a bowl, add...

Difficoltà media
Preparazione 20 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2025. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524