in Italy

Hearty potato panzerotti

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Ingredients for 4 servings:

  • 10 m.-sized potatoes
  • 1 egg(s)
  • 10 tsp cheese (Parmesan)
  • 10 sage leaves
  • 2 mozzarella
  • nutmeg
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes, peel them, and mash them into a mash. (Do not mash them, or the mash will be too sticky! It’s best to use a fork.) Mix with Parmesan cheese, egg, and finely chopped sage, and season with nutmeg and salt. Place slices or pieces of mozzarella in the center and form small, flat dumplings. Sear them until crisp, as the mozzarella melts in the center when fried slowly. (Use a good pan, or they’ll stick!) Turn them over and serve until rusty brown. Gorgonzola sauce and carrots are delicious with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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