mike sabella Recipe

Potato and Spinach Bocconcini

By mike sabella msabella

Recipe Rating:
 7 Ratings
Prep Time:
Cook Time:
Cooking Method:
Pan Fry

mike's Story

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!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Does it get any better than fried spinach and potatoes? Yum!!!


1 1/2 lb
spinach, fresh
3 medium
potatoes, russets
2 large
2 oz
shredded mozzarella cheese
1/2 tsp
kosher salt
1/2 tsp
1/4 c
all purpose flour
1 lb
butter, unsalted
Find more recipes at goboldwithbutter.com

Directions Step-By-Step

Boil the spinach in a cup of water with a ½ teaspoon of salt. Boil the potatoes until tender all the way through.
Peel the potatoes and pass them through a food mill along with the spinach. Add two egg yolks and one egg white to the potato/spinach mixture. Add the Mozzarella cheese, pepper, and a ¼ cup of flour and mix all together completely.
Make 2 inch balls of the mixture, brush them with egg white, roll them in flour and fry them in an abundant amount of butter.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Potatoes
Regional Style: Italian