Bocconcini di patate
e spinaci
are really tasty little treats. A lot of people don't like spinach, but go ahead
and try this dish anyway. You really don't know what you'll be missing if you
don't.
Ingredients:
Spinach (fresh)
1 ½ pounds
Potatoes (medium-large) 3
Eggs (large)
2
Swiss cheese(grated) 2 ounces
Butter,
Flour,
Salt,
Pepper: all 4 to taste
How to do it:
Wash the spinach well enough to remove all traces of soil.
Boil the spinach in a cup of water with a ½ teaspoon of salt.
Boil the potatoes until tender all the way through.
Note:
You can peel the
potatoes before or after boiling. I personally think that the potato retains
more of its flavor if you boil it before you peel it.
Peel the potatoes and pass them through a food mill along with the spinach.
Add two egg yolks and one egg white to the potato/spinach mixture.
Add the swiss cheese, pepper, and a ¼ cup of flour and mix all together
completely.
Make 2 inch balls of the mixture, brush them with egg white, roll them in flour
and fry them in an abundant amount of butter.
(I never said they were dietetic!!)
