potato and spinach bocconcini

Name: Potato and Spinach Bocconcini
Prep time: 1 h
Cook time: 10 min
Yield: 8
Cuisine: Italian
Ingredients: 1 1/2 pound(s) spinach, fresh; 3 medium potatoes, russets; 2 large egg; 2 ounce(s) shredded mozzarella cheese; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) pepper; 1/4 cup(s) all purpose flour; 1 pound(s) butter, unsalted

(8 RATINGS)

2.27K Pinches 2 Photos

mike sabella

san francisco, CA

Updated on Feb 23, 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!

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Blue Ribbon Recipe

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

— The Test Kitchen

prep time 1 Hr

cook time 10 Min

method Pan Fry

yield 8 serving(s)

Ingredients

1 1/2 pounds spinach, fresh
3 medium potatoes, russets
2 large egg
2 ounces shredded mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup all purpose flour
1 pound butter, unsalted

How To Make potato and spinach bocconcini

Step 1

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

Step 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.
Step 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.
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