CookEat Recipe
Potato Bomboline in Brodo
Tiny golden potato, Parmesan and nutmeg fritters served in hot clear broth.
Method
Steps
Step 1
Gather the ingredients: 500 g potatoes; 40 g butter; 40 g finely grated Parmesan; 3 egg yolks; Salt and nutmeg to taste; Plain flour for lightly dusting the outside only; Olive oil or fresh lard for deep-frying; About 2.5 litres ready-to-use clear broth.
Step 2
Steam or boil the potatoes in their skins until tender, about 20–30 minutes depending on size. Drain, peel while still warm enough to handle safely and pass through a potato ricer or sieve. Season with salt.
Step 3
Work in the butter, Parmesan and nutmeg. Let the mixture cool from steaming hot to warm before mixing in the yolks.
Step 4
Spread a thin veil of flour on a board. Roll the potato mixture gently into narrow ropes, keeping the flour on the outside rather than kneading it into the dough. Cut and shape hazelnut-sized balls.
Step 5
Heat the frying oil or lard to about 170°C in a heavy pan less than half full. Fry a few balls at a time until golden and cooked through; check that the centre of a test ball reaches 74°C. Drain briefly.
Step 6
Place the hot fritters in a tureen and pour boiling broth over them just before serving. Serve immediately as small starter portions.
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