500 g of Ricotta Osella
350 g of plain flour plus a little more to flour the pastry board
350 g of potatoes
100 g of freshly shelled broad beans
80 g of prosciutto
Chopped herbs (basil, dill)
Salt and pepper
Boil the potatoes in their skins in a pressure cooker for about 20 minutes. Soak the beans in warm water for the same time, then skin them and chop them with a knife. Drain the boiled potatoes, peel them while still hot and push them through a potato ricer, into a bowl.
Add the chopped beans, flour, salt, pepper and finely chopped prosciutto to the potatoes. Mix thoroughly with an egg and 50 g of oil. In a second bowl, mix the Ricotta Osella with an egg, salt, pepper, chopped herbs and a drizzle of oil. Roll the potato mixture onto a floured pastry board, to a thickness of about 4 mm.
Cut into 6-7 cm rounds and use these to line fluted mini-tart tins. Roll the leftover mixture together and leave it to rest for 30 minutes; then roll it out again and make more rounds. Make a total of 50 tartlets, reusing the tins.
When ready, fill them with the Ricotta Osella, using an icing bag with a smooth nozzle, dividing the filling evenly; then bake in the oven at 180°C for about 25 minutes.