Potato bombettes
Here is a recipe that is very crunchy on the outside and very soft on the inside, with a tasty and stringy filling.
Method
-Start by mashing the boiled potatoes in a bowl. Add an egg yolk, the Pork Rub, the grated Parmesan and the cornstarch, mix all the ingredients first with a fork, then knead for a few minutes with your hands until you obtain a soft but compact dough.
-Prepare the filling for the bombettes by combining the chopped sausage with the casing removed and the cheese grated with a grater with large holes, or cut into small cubes.
-Divide the potato mixture obtained previously into several equal parts, fill them in the center with the sausage and cheese and close them carefully to form balls of equal size.
-First dip all the bombette in the beaten egg, then coat them with the corn flakes roughly chopped by hand.
-Arrange them on baking paper and cook them in the oven or in an air fryer at 200 degrees for 15 minutes with a generous drizzle of oil on the surface, until they are perfectly golden.
Suggestions
Accompagnare le bombette con un po’ di Ketchup Gusto al Volo.
Enjoy your meal!
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