Potato and Spinach Bocconcini
|Cooking Method:||Pan Fry|
|1 1/2 lb||spinach, fresh|
|3 medium||potatoes, russets|
|2 oz||shredded mozzarella cheese|
|1/2 tsp||kosher salt|
|1/4 c||all purpose flour|
|1 lb||butter, unsalted|
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Growing up in a Sicilian family in San Francisco's North Beach was special. I spent every Sunday at my Nonna's with my family, 27 cousins, 4 aunts, 4 uncles, my Nonna and her mother Nonna-Wawa. Nonna would feed all 44 of us! I loved to help her roll the Bocconcini and watch her fry them in butter. They tasted great too!
Does it get any better than fried spinach and potatoes? Yum!!!