Ingredients
Bacon Bacon O
12 slices Butter
30 grams Smoked scamorza
50 grams Potato
500 grams Grain
30 grams Yolk
2 Salt
Preparation
Wash the potatoes, place them in a saucepan, cover with water, add salt and cook for about 40 minutes, calculating
time by boiling. When the potatoes are cooked, mash them briefly under cold water, peel for more
easily; then mash them with the appropriate tool, collecting the puree in a bowl. Add the Parmesan and
butter, and
stir to melt them with the heat of the mash. Let the mixture cool and then add the egg yolks.
Preheat the oven to 250 °. Private smoked cheese rind and cut into 12 sticks. Taken a porzioncina potato
at a time and put in the middle a stick of smoked cheese; enclose it in the compound and form a regular cylinder.
Do this until you have size 12 croquettes cylindrical.
Fasciate each croquette with a slice of bacon, wrapping it in order to cover it almost entirely and leaving
protrude only the two ends.
Put the croquettes wrapped on a baking sheet lined with parchment paper, well-spaced, and cook in the oven
for about 10 minutes, or until the bacon is coloriscono slightly and becomes a bit 'crispy. Serve piping hot.
