Potato Bombette with Ham and Scamorza

Method

1. Cut 200g of cooked ham into small pieces.
2. Cut 200g of scamorza cheese into small pieces.
3. Immerse 500g of potatoes in cold water, bring to a boil, and cook for 40 minutes.
4. Mash the cooked potatoes.
5. Add nutmeg to taste.
6. Season with black pepper and fine salt to taste.
7. Add 50g of grated Parmesan cheese.
8. Add 1 egg and mix.
9. Add 200g of type 0 flour and mix until a dough forms.
10. Take a portion of dough, lightly flour it, and flatten it.
11. Fill with scamorza and ham.
12. Seal the bombette well.
13. Place the bombette on a baking sheet lined with parchment paper.
14. Brush the bombette with extra virgin olive oil to taste.
15. Sprinkle with grated Parmesan cheese to taste.
16. Bake in a static oven at 240°C (465°F) for 30 minutes.
17. Serve hot.