Ricottas from the Sturla Valley

Preparation:

Preparation: Mash the boiled potatoes in a potato masher and add the cornmeal, mixing well and then adding the grated cheese; then fry the lard cut into small pieces in the butter together with the onions cut into thin slices and the chopped garlic and parsley. Fry the potato and corn mixture for a few minutes, then remove the pan from the heat and make small balls with the mixture. Put them in the oven at 150 degrees and take them out as soon as they turn golden.