Potato and provolone puffs with creole tomato, olive, and basil ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a baking tray with 1 tablespoon olive oil and lightly dust with some of the breadcrumbs to prevent the puffs from sticking.

2. 2

   Boil the potatoes in water with half of the salt for 15 to 18 minutes, until very tender. Drain and let them dry for 2 minutes over the warm pot so excess moisture evaporates.

3. 3

   Mash the hot potatoes until smooth. Add the egg, cornstarch, grated hard cheese, parsley, half of the black pepper, and mix until you have a firm, smooth dough. Fold in the provolone just enough to distribute it without fully breaking it down.

4. 4

   With lightly damp hands or a little breadcrumb on your palms, shape 12 medium puffs. Place them on the prepared tray, drizzle with 1 tablespoon olive oil, and bake for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp outside.

5. 5

   While they bake, make the ragout. Heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Cook the onion and red bell pepper with a pinch of salt for 6 to 8 minutes, until tender.

6. 6

   Add the garlic and cook for 30 seconds. Add the sweet paprika and oregano, stir quickly, then add the crushed tomatoes, tomato puree, green olives, optional sugar, remaining salt, and remaining black pepper.

7. 7

   Cook the ragout over medium-low heat for 12 to 15 minutes, stirring occasionally, until thickened and well combined. Turn off the heat and add the fresh basil.

8. 8

   Serve a generous layer of creole ragout on each plate and arrange 3 potato and provolone puffs per serving on top. Finish with a little extra parsley or basil if desired.