Boil the potatoes in salty water and once ready, peel and mash them with the potato masher.
Put the puree in a bowl, add black pepper, eggs and grated parmesan. Add salt if necessary.
Gently oil your hands and shape the puree to form the croquettes of 50-60 gr each one. Open the croquettes and place in the centre 1 drained fillet of anchovy and a small cube of Trevalli mozzarella Sibilla, and then close the croquette. First, bread the croquettes with flour; second, dip them in the beaten eggs; third, bread them with the breadcrumbs.
Fry the croquettes in abundant hot frying oil. Drain when they are crunchy and with a golden crust. Serve hot with salad mix apart.
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