Pallottole di Patate Ripiene from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
Boil the potatoes, peel and while they’re still hot, pass them through a sieve onto a thin layer of flour. Make a hole in the mound of puréed potatoes, salt, an
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Ingredients
- 2 heaping tablespoons of grated Parmesan cheese
- 300 grams (about 10-½ ounces) of potatoes
- 2 eggs
- a dash of nutmeg
- flour, as much as needed
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