Potatoes, pistachios, pork and provolone 'croquettes'

Method

1. Boil the potatoes (skins on), starting with cold salted water.
2. Take them out of the water as soon as they are soft inside.
3. Peel the potatoes and mash them in a tureen, then add the grated Provolone, a little salt, pepper, the pistachio nuts and the ham off-cuts, finely chopped.
4. Mix it all together and allow to cool in the refrigerator.
5. Shape nut-sized balls, using your hands or two spoons.
6. Roll them in flour, in the beaten egg and then in the minced bread.
7. Fry in abundant hot oil and then place the 'croquettes' on absorbent kitchen paper before serving them.

Chef's tip

If you want to serve this dish to vegetarians, just leave out the ham/salami off-cuts.

Serving suggestion

Great served with vegetable side dishes or with fresh bowls of salad.

Wine selection

Barolo, Chianti Classico, Dolcetto d'Alba, Sangiovese, Chardonnay.

Family tip

If Auricchio's Provolone Piccante is too strong for you, feel free to replace it with its milder version!

Dish history

Fried (meat) balls have always been a much loved comfort food. Everyone from children to adults, loves to eat these savoury dainties. Often cooked in tomato sauce and used to dress pasta, they also make a great appetiser. But you don't necessarily need to use minced meat as a main ingredient: in this recipe we want to show you how to create amazing 'almost-veggie-balls' with potatoes, cheese and nuts. Ready to try them out?