Boil the potatoes in plenty of salted water until soft.
Mash the potatoes and mix them with the grated Parmesan, the egg, and a pinch of salt.
Shape the mixture into balls, placing a piece of provola in the center.
Roll the balls in breadcrumbs to coat them evenly.
Arrange the balls on a baking tray 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.
Potato masher
Oven tray
Parchment paper
Italia, 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 |
| Fibre (g) | 1.2 |
| Salt (g) | 0.13 |
