Potato and Spinach Bocconcini
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|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|
san francisco, CA (pop. 805,235)
Member Since Feb 2012
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!
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.