MASSA
Delícia Cremosa 100 g
Large potato 1 unit
Water 500 ml
Chicken stock 1 sachet(s)
Wheat flour 240 g
Salt as much as needed
RECHEIO
Delícia margarine Creamy margarine 4 g
Chopped dried tomatoes 25 g
Grated mozzarella cheese 80 g
Scarola 1/2 pack
Chopped garlic 2 pcs
MONTAGE
Water 30 ml
Egg 1 pcs
Threaded flour 40 g
MASSA
5. Peel and wash the potatoes, cut them into large chunks and cook them in a saucepan with boiling salted water until they are very soft.
6. Remove, drain and mash well with a fork. Set aside.
7. Bring the 500 ml of water, Delícia Creamy Margarine, chicken stock and salt to the boil in a saucepan.
8. Add the wheat flour all at once and, stirring quickly, mix until you have a smooth dough.
9. Add the mashed potato and mix until you have a homogeneous dough.
10. Leave to warm to use.
CHILLING
1. Wash the escarole leaves and set aside.
2. Heat the Delícia Creamy Margarine in a pan.
3. Add the garlic and let it brown.
4. Add the freshly sliced escarole, season with salt and sauté briefly. Remove and set aside.
MONTAGE
11. Divide the dough into 5 equal portions and make balls with your hands greased with Delícia Creamy Margarine.
12. Using a rolling pin, roll out the dough into a round shape and place a tablespoon of escarole, a small amount of dried tomato (4 pieces) and 1 tablespoon of grated mozzarella on one half.
13. Fold the dough over the filling so that no air remains inside the risole.
14. Cut off the edges using a rim or the tip of a knife.
15. Dip the risoles in the egg and water mixture and then in the breadcrumbs.
16. Fry in hot oil, place on paper and serve hot.
