200 gms. boiled potatoes
200 gms. Terre Libere goat’s milk ricotta
4 whole eggs
80 gms melted butter,
salt and pepper.
Put the diced potatoes together with the ricotta and eggs in a blender or mixer and blend them so they are as light as possible, then add the melted butter, salt and pepper. Line the moulds with butter and breadcrumbs and bake in the oven for about 20/25 minutes at 160 °. Add the saffron at the end when ready to serve.