Potato croquettes filled with Finocchiona PGI and Toscano Pecorino PDO

20 min
4 portions


300 g of Potatoes
1 egg
30 g of Pecorino Toscano PDO seasoned grated
1 g of powdered fennel seeds
80 g of Finocchiona PGI
50 g of fresh Pecorino Toscano PDO
100 g of breadcrumbs
1 litre of oil for frying

Step 1

Boil the potatoes, mash them and leave them to cool.

Add the egg, the grated aged Pecorino Toscano PDO, salt and fennel.

Cut the Finocchiona PGI and the fresh Pecorino Toscano PDO into cubes.
Prepare lots balls with the potatoes the size of a walnut, form a hollow and insert the cubes of Finocchiona PGI and Pecorino Toscano PDO. Close the mixture forming a croquette. Dip the croquettes in the breadcrumbs.

Fry in hot oil until golden brown. Dry on a sheet of paper and serve the Crocchione hot.

Variants: it can be baked in the oven for a lighter preparation

Chef Shady – Source finocchionaigp.it