Boil the potatoes in plenty of salted water until they are soft.
Mash the potatoes and mix them with grated parmesan, the egg, and a pinch of salt.
Form balls with the mixture, inserting a piece of provola in the center.
Coat the balls in breadcrumbs to cover them evenly.
Place the balls on a baking sheet lined with parchment paper and brush them with a drizzle of EVO oil.
Bake in a preheated oven at 200°C for about 20-30 minutes, until golden.
Schiacciapatate
Teglia da forno
Carta forno
Italy, Emilia Romagna
| Energy (kcal) | 116.65 |
| Carbohydrates (g) | 13.55 |
| of which Sugars (g) | 0.37 |
| Fat (g) | 4.17 |
| of which Saturates (g) | 2.27 |
| Protein (g) | 6.43 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.13 |
