Three quarters' tablespoon of sheep's cheese, pecorino.
100g. Smoked Provola cheese
bread crumbs and flour as required
Salt as required
Wash and boil the spinach in a pan for 10 mins. Drain and leave it to cool, then finely chop. Boil and then purèe the washed and peeled potatoes. Mix together the potaoe and spinach adding the egg, cheese, breadcrumbs and salt. Mix well to get a uniform consistency and mould into small cakes. Press a piece of Provola cheese into each cake. Then gently roll them in the flour and breadcrumb mix and fry in hot olive oil.