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The dish: potato croquettes or vrasciola are a traditional local recipe. They should be eaten during the second course of a meal but very often people will eat them before the meal really starts in order to enjoy  their full flavour straight from the pan.

Ingredients: for 4 people (5 croquettes for person)

-          1 kg aubergines, 4 fresh eggs, 4 fresh basil leaves, 200 g grated pecorino

-          200 g fresh bread crumbs, a clove of garlic, salt, olive oil