The inspiration for this dish came from a recipe of Maria Luisa Scolastra from Villa Roncalli, Foligno.
The basics are potatoes, butter eggs, and grated cheese. Then it is up to your creativity to combine the right ingredients: nutmeg, thyme, parsil, rosmary or garlic. These are Maria Luisa's proposals, as cheese she uses Parmesan. I would try spring onions and Pecorino or crushed pine nuts and some basil.
The cakes will be panfried in quality Olive Oil. Don't forget the egg and be tight with the butter
A rosè wine, a white wine or a light red, all will fit