Real Recipes From Real Home Cooks ®

potato and spinach bocconcini

(8 ratings)
Blue Ribbon Recipe by
mike sabella
san francisco, CA

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

Does it get any better than fried spinach and potatoes? Yum!!!

— The Test Kitchen @kitchencrew
(8 ratings)
yield 8 serving(s)
prep time 1 Hr
cook time 10 Min
method Pan Fry

Ingredients For potato and spinach bocconcini

  • 1 1/2 lb
    spinach, fresh
  • 3 md
    potatoes, russets
  • 2 lg
  • 2 oz
    shredded mozzarella cheese
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
  • 1/4 c
    all purpose flour
  • 1 lb
    butter, unsalted

How To Make potato and spinach bocconcini

  • 1
    Boil the spinach in a cup of water with a ½ teaspoon of salt. Boil the potatoes until tender all the way through.
  • 2
    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.
  • 3
    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.