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
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.