Great as a delicious starter or main course, you can make many different varieties of potato balls. In this version we have used scamorza cheese to create a stringy centre and guanciale cured pork for a crispy touch.

Ingredients for 4 people
Yellow potatoes, 500 g
Eggs, 1
Grated parmesan, 50 g
Breadcrumbs, 2 tablespoons
Scamorza cheese, 100 g
Strips of guanciale cured pork, 80 g
Extra virgin olive oil, 4 tablespoons
Salt, to taste
Pepper, to taste

Preparation
Thoroughly wash the potatoes, peel them and then boil them in plenty of salted water for 15-20 minutes. Drain them and mash them with a potato masher (or you can use a fork instead). Add the egg, grated parmesan, breadcrumbs, salt and pepper and mix the ingredients together thoroughly.
Brown the guanciale cured pork in a drizzle of extra virgin olive oil until it is crispy, then add half of it to the potatoes and keep the rest for a garnish. Mix the ingredients until you get a compact mixture. Take small portions of the mixture and wrap them around the diced scamorza cheese to make little balls. Cook them for 2-3 minutes in a non-stick pan with a drizzle of extra virgin olive oil, turning them often. Put them on a serving dish and place the rest of the crispy guanciale on top of each ball.

Image by Karolina Grabowska from Pexels