1/2 cup of pine nuts, smashed
1/4 cup of unsalted butter, room temperature
1 sprig of marjoram, minced
2 tablespoons of grated Parmigiano-Reggiano
3 large eggs, separated
Olive oil for frying
1 cup of bread crumbs
Salt to taste
Peel the potatoes. Cut them into large chunks. Boil them in enough water to cover. When they are soft, drain them.
Allow the potatoes to cool enough so they will not cook added raw egg.
Mash the potatoes with the smashed pine nuts, the butter, the marjoram, and the cheese.
Add the egg yolks to the potato mixture and stir energetically with a wooden spoon to obtain a soft and creamy texture that is not too solid.
Heat several inches of oil in a high-sided pan.
Shape the potato mixture into balls a wee bit smaller than a walnut.
Whip the egg whites until frothy.
Drain them on paper towels and sprinkle with salt.
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