Stuffed potato cakes with Anchovies in Rizzoli Sauce

1- Wash and boil potatoes in water or in the microwave.

2- While still hot, mash them with a fork or potato masher.

3- Add the eggs, a pinch of salt, pepper, and nutmeg and stir to combine.

4- Grease the molds with extra virgin olive oil (using a brush will make it easier). Then put in breadcrumbs and swirl the molds so that they are distributed all over the surface. Finally flip to remove excess breadcrumbs.

5- Place a couple of tablespoons of the potatoes in each mold and with a spoon, starting from the center, spread so that it covers the mold. Set aside the amount of potatoes that will be used for covering.

6- In a blender put the bread, parsley, and garlic clove and blend.

7- Add 4 tablespoons of the unmistakable Rizzoli Anchovies Sauce.

8- Spread the breadcrumbs into the cupcakes, compacting with a spoon.

9- Cover with the remaining potatoes and level.

10- Lightly oil, dust with a little breadcrumbs, and bake in an air fryer (or ventilated oven) for 15 minutes at 200°C.

11- Wait until they are well chilled before removing them from the mold and serving them by decorating them with Rizzoli’s Anchovies in Sauce and especially their Sauce, which will make them tasty.

This recipe was created for us by Rossella Cosentino @rossellainpadella in collaboration with GialloZafferano.