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