Taken from Being Born a Mom
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INGREDIENTS (for 8 medallions)
» 600 g of potatoes
» 300 ml of milk
» 100 g of cooked ham
» 100 g of scamorza
» 20 g of Parmesan
» 1 egg
» 1 knob of butter
» rosemary, salt, extra virgin olive oil
FOR THE BREADING
» 1 egg, breadcrumbs, salt
Peel the potatoes, cut them into chunks and cook them in milk for 20 minutes.
In a mixer, put the ham, scamorza and rosemary, chop and transfer everything into a bowl.
Drain the potatoes, mash them in the potato masher and add the puree obtained to the rest.
Add the egg, parmesan, butter and salt, then mix until you get a firm dough.
Line a baking tray with baking paper and turn on the oven at 180°C (ventilated + grill).
Form balls the size of a fist, dip them in the beaten egg and then in the breadcrumbs, place them on the baking sheet with the help of a pastry rings, garnish with rosemary sprigs and drizzle with a drizzle of oil.
Bake until golden brown (about 15 minutes).
Enjoy your meal!
Taken from Being Born a Mom
Taken from Being Born a Mom
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