250 gr of fresh ricotta cheese
4 tablespoons of Ponti Pesto alla Genovese
20 Ponti black olives
extra virgin olive oil
Peel and boil the potatoes. Heat extra virgin olive oil in a pan,
add clean and chopped leeks, half a glass of hot water and salt.
Cook for about 10 minutes.
Mix fresh ricotta cheese with Ponti Pesto alla Genovese
and add salt to taste.
Fill 4 pudding mold cups and let them chill in the refrigerator.
Arrange 4 serving dishes with the sliced potatoes,
along with leeks and Ponti black olives.
Dress with extra virgin olive oil and peppercorn.
Put the pudding mold cups in hot water for a few seconds and reverse them next to the vegetables. Serve.