Delicious mini potato pandoro with a melted provola center, perfect for an appetizer or a tasty main course.
Boil the potatoes in plenty of salted water until they are soft.
Mash the potatoes and mix them with the grated Parmesan, egg, and a pinch of salt.
Form balls with the mixture, placing a piece of provola in the center.
Roll the balls in breadcrumbs to coat them evenly.
Place the balls on a baking tray lined with parchment paper and brush them with a little EVO oil.
Bake in a preheated oven at 200°C for about 20-30 minutes, until golden brown.
Potato masher
Baking tray
Parchment paper
Italia, Emilia Romagna
Energy (kcal) | 117.23 |
Carbohydrates (g) | 12.6 |
of which Sugars (g) | 0.34 |
Fat (g) | 4.47 |
of which Saturates (g) | 2.35 |
Protein (g) | 6.87 |
Fiber (g) | 1.11 |
Sale (g) | 0.08 |