201. Pallottole di Patate Ripiene

• 300 grams (about 10-½ ounces) of potatoes
• 2 heaping tablespoons of grated Parme

Boil the potatoes, peel and while they’re still hot, pass them through a sieve onto a thin layer of flour. Make a hole in the mound of puréed potatoes, salt, and add the nutmeg, the eggs and the Parmesan cheese. Then, using as little flour as possible, make a long soft loaf, which you will divide into 18 sections. With your fingers coated in flour make a small hole in each croquette which you w