Original sheet
Preparation details
Tempo di preparazione: 15 minuti
Tempo di cottura: 30 minuti
Ingredients and method are taken from the original document.
Ingredients
- 600g potatoes
- 50g Parmesan cheese
- 50g Zuccato Genovese Pesto
- 2 eggs
- 400g ricotta cheese
- Fine salt
Method
01
Peel and dice the potatoes.
02
Place them on a baking tray and bake at 180°C for 15 minutes.
03
Once cooked, with the help of a potato masher, mash the potatoes.
04
At this point, add the whole eggs, a pinch of salt, and the Parmesan.
05
Mix the ingredients well.
06
Take some disposable aluminium cupcake liners, butter them and then pour the mixture up to about ¾ of their capacity.
07
Bake at 160°C for 15 minutes or until the surface is golden.
08
Meanwhile, take a bowl, pour in the ricotta and whisk it with the Zuccato Genovese Pesto.
09
Serve the potato gratins and accompany with a spoonful of ricotta and pesto.
