Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 300g of Taro tubers (Satoimo)
- 1 handful of diced cheese (emmental, scamorza cheese, etc.)
- 1 tablespoon of potato starch
- Extra virgin olive oil
- Wash the taro tubers thoroughly in cold water.
Pour the cold water over the tubers in a saucepan. Bring to a boil over medium heat.
- When it begins to boil, reduce the heat and continue to cook for 20-30 minutes, or until the tubers soften.
- Drain and drain the tubers once they've softened, then arrange them on a cutting board. Holding a taro tuber with a fork, cut the tops off with a knife and peel away the rest of the peel (if it is not too hot to touch it can be peeled easily by hand, but be careful that the pulp is slippery)
- Mash the peeled potatoes with a fork in a cup. Allow to cool for a few minutes.
- In the meantime, cut the cheese into small pieces.
- When the crushed tuber has cooled, add a pinch of salt and the potato starch and thoroughly combine.
- Take some starch-dusted dough in your hands and wrap the pieces of cheese in it, then form it into the shape of a flattened meatball. Repeat this process until the dough is finished.
Amount Per ServingCalories 196Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 88mgCarbohydrates 30gFiber 4gSugar 1gProtein 4g