The dish: potato croquettes or vrasciola are a traditional local recipe. They should be eaten during the second course of a meal but very often people will eat them before the meal really starts in order to enjoy their full flavour straight from the pan.
Ingredients: for 4 people (5 croquettes for person)
– 1 kg aubergines, 4 fresh eggs, 4 fresh basil leaves, 200 g grated pecorino
– 200 g fresh bread crumbs, a clove of garlic, salt, olive oil
Method: boil the potatoes and drain well. When they are cold. Mash them well and mix in the eggs, parsley, cheese and salt. If desired chunks of provola can be added too. Mix well until the mixture is soft, then form the croquettes into slightly flattened fat sausages. Fry in plenty of hot olive oil turning as required.
Variants: alternatively coat the croquettes in beaten egg and then fine breadcrumbs before frying. Place on kitchen paper to absorb excess fat and serve immediately.