We've experimented with many dishes from Naples, and these potato croquettes are a classic Neapolitan fritto. Andrew adapted the recipe, making it his own, by adding provolone piccante, an aged cheese with pronounced sharpness that also contributes some moisture to the croquettes. For a good part of her early life, our daughter, Prue, basically subsisted on these: They would arrive at the table piping hot, we'd cut them in half to release some of the steam, and Prue would wait expectantly for her nibbles of the creamy croquettes as Andrew and I said, "Hot-hot-hot." Kids love these unanimously and so do adults. At the restaurant, we shower the croquettes with very finely grated Parmigiano-Reggiano. It's not necessary, but the effect is very pretty, like a snow-covered mountain. They're just a wonderfully simple yet polished little bite, and they'd make a superior snack for a cocktail party.
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