Ingredients

Servings 6

• 1 lb potatoes
• 2 ½ oz butter
• 3 ½ oz grated Parmigiano Reggiano cheese
• 2 ½ oz ham
• 2 eggs
• 20 leaves of savoy cabbage
• 1 sprig parsley
• salt and pepper
• nutmeg

Preparation

20 minutes preparation + 30 minutes cooking

Cook the potatoes skin-on. Put a saucepan on the heat with salted water; once it comes to the boil plunge in the savoy cabbage leaves, without the central stalk, and cook for 8-10 minutes; then spread the leaves onto a cloth and allow them to cool. Peel the potatoes, mash them through a ricer, fold in the boiling-hot milk, 1/3 cup of butter, 2 oz of Parmesan cheese, the ham, thinly sliced, the chopped parsley, 1 whole egg plus one yolk, salt, pepper and nutmeg. Shape the mixture into small balls and line them with the savoy cabbage leaves. Arrange the balls in a buttered oven dish, brush over them the remaining melted butter and sprinkle the remaining Parmesan cheese over. Put the dish in a preheated oven at 375° F for about 20 minutes.