Ready in 1.5 hours | Serves 2
Potato and spinach croquettes with scamorza cheese are a great choice as an appetizer or light main course, especially when paired with a fresh salad. The potatoes and spinach create a soft and flavorful base, while the scamorza cheese adds a touch of flavor and creaminess.
Ingredients
- a handful of Panko Arnaboldi
- 300 g of boiled potatoes
- 50g of spinach
- 20 g of parmesan cheese
- 1 scamorza
- salt and pepper
- extra virgin olive oil
Preparation
First, bring a pot of water to a boil. Add the potatoes and cook until tender.
Place the spinach in a nonstick pan and add a little water. Cover the pan with a lid and cook the spinach over medium heat for a few minutes until the leaves are tender. Then, drain the spinach and place it in a blender. Blend until smooth.
Once the potatoes have cooled, mash them using a potato masher and transfer them to a large bowl. Add the spinach puree, grated Parmesan cheese, salt, and pepper. Mix all the ingredients well until smooth.
Using a spoon, scoop out a little of the mixture at a time and flatten it between your hands. Place a cube of scamorza in the center of each piece. Then, shape the mixture around the scamorza and form into balls. Press them lightly between your hands, then roll them in the Arnaboldi Panko, pressing firmly to adhere.
Arrange the croquettes on a baking sheet lined with parchment paper and drizzle with extra virgin olive oil. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, turning them halfway through so they cook evenly on both sides.
Enjoy your meal!
Edited by "Oriana Labombarda"
My name is Oriana , I'm 40 years old and I'm from Puglia. As a child, I loved messing around with flour and eggs; I wanted to help my mother in some way. Now I have my own kitchen, where there's a large book containing recipes that have been passed down from generation to generation.
For me, cooking is a passion and helps me relax. I also love experimenting by offering the whole family unusual cuisine.
