Potato bombs stuffed with white scamorza and cooked ham are a tasty appetizer, quick to prepare, even at the last minute. Ideal if you have to organize a dinner with friends or as a delicious dish for children.
Ingredients for 10-12 bombs
400 grams of yellow potatoes
50 g grated Parmesan cheese
200 g flour 00
100 g cooked ham
100 grams of white scamorza
1 packet of instant yeast for savoury cakes (15 g)
Boil the potatoes. While they are still hot, remove the peel. Crush with the appropriate tool collecting the pulp obtained inside a large bowl. Add grated Parmesan cheese.
Now add the flour and yeast and knead just enough to amalgamate.
Season with salt and pepper and finally add the grated nutmeg to taste. Finish kneading until you get a fairly smooth mixture, which should not be more sticky.
Let it rest at room temperature for 20 minutes wrapped in food film.
On a lightly floured pastry board, roll out the dough, using a rolling pin, and bring it to the thickness of about 5-6 mm.
He makes a lot of records with a 6 cm copp. Place at the center of half of the shapes obtained a bit ‘of cooked ham and white scamorza.
Cover with the remaining discs, taking care to seal well the edges by making a slight pressure with the fingertips.
Fry the potato bombs in hot sunflower seed oil by letting them brown on both sides.
Drain with a drilled ladle, transfer to a plate with kitchen paper and serve the potato bombs hot.
To get a crust crispy and golden, prefer yellow potatoes and with a pulp rather ‘dry’ because they will give the best results with frying. At the time of purchase remember to choose those without sprouts or green parts.