Fagottini (rolls) of PGI Finocchiona with potato cream and nuts – An Amerigo Capria recipe

Ingredients for 4 people:

  • 8 slices of PGI Finocchiona
  • 4 potatoes
  • 80 g of ricotta
  • 4 nuts
  • salt and pepper as needed

Procedure:

Boil previously washed potatoes in salted water. Once they are ready, mash them to form a purée: if they are too dense add some cooking water and let them cool. Mix potatoes with ricotta, nuts in pieces, salt and  pepper.
Form a small bundle with PGI Finocchiona and close it with a toothpick.

Condividi:


Try these other recipes

“Country” PGI Finocchiona cappelletti

Crunchy fruit and vegetable Panzanella with PGI Finocchiona

Fazzoletti (small pieces called “tissues”) of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes