Crispy Neapolitan Chops With Potato Cream

Preparation:

Preparation: Toast the bacon slices in a pan. Peel the potatoes, cut them into cubes and brown them in a pan with some oil, the onion and the marjoram. Add a little water, simmer and then coarsely blend. Flatten the slices with a meat tenderizer, stuff with raisins, pine nuts and parmesan. Close, form rolls and brown them in a pan after having sprinkled them with a panure obtained by blending the breadcrumbs with the parsley. Serve the rolls over the creamed potatoes and garnish with the toasted bacon.