Potato cakes with provola, spinach and champignon mushrooms are a tasty and creative recipe, perfect as a main course or a one-dish meal.<\/span> Potato cakes with provola, spinach and mushrooms are a tasty vegetarian option, perfect for a family lunch or an original main course.<\/span> Enjoy your meal!<\/b> Potato cake with provola, spinach and mushrooms A simple, soft and flavorful vegetarian main course Potato cakes with provola, spinach and champignon mushrooms are a tasty and creative recipe, perfect as a main course or a one-dish meal. Crispy on the outside, soft and stretchy on the inside, these little cakes hide a rich and creamy heart that brings together seasonal vegetables and melted cheese. An ideal idea to impress with simplicity. Ingredients 500 g of potatoes 100 g of type 0 flour 200 g of provola 200 g of champignon mushrooms 200 g of fresh baby spinach 1 garlic clove \u00bd glass of white wine Extra virgin olive oil, to taste Salt and pepper, to taste Step-by-step preparation Boil and mash the potatoesPeel the potatoes, cut them into cubes, and boil until fully cooked. Mash them with a potato masher and place them in a bowl with the flour, a pinch of salt, and pepper. Knead until you obtain a smooth, homogeneous mixture. Cook the mushroomsClean the champignon mushrooms and slice them thinly. Saut\u00e9 them in a pan with olive oil and garlic, then deglaze with the white wine. Cook for 5 minutes, season with salt, and set aside. Saut\u00e9 the baby spinachIn a pan with a drizzle of olive oil, wilt the baby spinach with a pinch of salt, cooking covered with a lid. Prepare the fillingCut the provola into shavings or small cubes. Combine it with the cooked mushrooms and spinach. Shape the potato cakesTake a handful of the potato mixture and create a hollow in the center of your palm. Add a teaspoon of filling, close it to form a ball, then gently flatten it to give it the shape of a small cake. Pan-fryHeat a non-stick pan with a drizzle of oil. Cook the potato cakes on both sides until golden and crispy on the outside, soft on the inside. Conclusion Potato cakes with provola, spinach and mushrooms are a tasty vegetarian option, perfect for a family lunch or an original main course. Easy to prepare, they can be served hot or warm, allowing you to enjoy every bite of stretchy flavor and contrasting textures. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":15175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,452],"tags":[512,204],"class_list":["post-15174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-tradizionale","tag-caseificio-nobili","tag-provola-affumicata"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15174"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15174\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/15175"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span>Crispy on the outside, soft and stretchy on the inside, these little cakes hide a rich and creamy heart that brings together seasonal vegetables and melted cheese. An ideal idea to impress with simplicity. <\/span><\/p>\nIngredients<\/b><\/h3>\n
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Step-by-step preparation<\/b><\/h3>\n
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Peel the potatoes, cut them into cubes, and boil until fully cooked. Mash them with a potato masher and place them in a bowl with the flour, a pinch of salt, and pepper. Knead until you obtain a smooth, homogeneous mixture.<\/li>\n
Clean the champignon mushrooms and slice them thinly. Saut\u00e9 them in a pan with olive oil and garlic, then deglaze with the white wine. Cook for 5 minutes, season with salt, and set aside.<\/li>\n
In a pan with a drizzle of olive oil, wilt the baby spinach with a pinch of salt, cooking covered with a lid.<\/li>\n
Cut the provola into shavings or small cubes. Combine it with the cooked mushrooms and spinach.<\/li>\n
Take a handful of the potato mixture and create a hollow in the center of your palm. Add a teaspoon of filling, close it to form a ball, then gently flatten it to give it the shape of a small cake.<\/li>\n
Heat a non-stick pan with a drizzle of oil. Cook the potato cakes on both sides until golden and crispy on the outside, soft on the inside.<\/li>\n<\/ol>\nConclusion<\/b><\/h3>\n
\n<\/span>Easy to prepare, they can be served hot or warm, allowing you to enjoy every bite of stretchy flavor and contrasting textures.<\/span><\/p>\n
\n<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"