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.


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