Ingredient: Tipico IT’s peanut seed oil

Quality, authenticity, excellence
Potato nuggets with a heart of mozzarella and ham

Second courses

Potato nuggets with a heart of mozzarella and ham

Author: Guido Boschetti



Total time:

60 min


1 Serving


1 kg of Potatoes
4 Eggs
Black pepper
100 g of Tipico IT’s Grana Padano
1 Pinch of salt
250 g of Tipico IT’s Mozzarella Fior di Latte
130 g of Tipico IT’s Cooked ham
250 g of Tipico IT’s Breadcrumbs
Tipico IT’s peanut seed oil



In order to prepare your nuggets, start boiling the potatoes with skin in salted water. Once cooked, drain them, peel them and let them cool down. Then mash them with the help of a potato masher and pour them in a large bowl. Beat the eggs and add them to the potato puree. Now, add the grated Grana Padano, salt, pepper and nutmeg. Mix everything well, until you obtain a compact and smooth mixture.


Now start preparing the filling: drain accurately the mozzarella so as it can lose its excess whey and then cut it into strips. Subsequently cut in half each slice of ham and place in each of them a strip of mozzarella. Then roll each portion on itself in order to obtain some ham cylinders.


Now take a small portion of the potato mixture, press it gently so as you can create a hollow in the centre and place here a cylinder of ham and mozzarella. With the help of your hand’s palm, close the mixture so as you can form a nugget.


Subsequently take two bowls: one for beating an egg and one for the breadcrumbs. Pass each nugget before in the egg and then in the breadcrumbs.


At this point place your nuggets on tray covered with some baking paper and let the cook in oven at 180°C for 20 minutes. Once they are golden, take them out and serve your nuggets with a heart of mozzarella and ham still hot.


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