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Ingredientes
- 3Â 1/2 lb baking potatoes peeled, and
- Â Â cut into chunks
- 4 x Large eggs separated
- 1/4 lb prosciutto cotto, cooked ham cut 1/4" dice
- 4 Tbsp. butter
- 1/4 c. freshly-grated Parmigiano-Reggiano
- Â Â Several gratings of nutmeg
- 1 c. flour
- 1 c. fresh bread crumbs
- 2 c. extra-virgin extra virgin olive oil for frying
Direcciones
- Bring 8 qts of water to a boil. Cook the potatoes in the boiling water till easily pierced with a paring knife, about 15 min. Drain the potatoes and, while still warm, pass them through a food mill. Immediately add in the egg yolks, prosciutto, butter, Parmigiano-Reggiano, and nutmeg and mix well. Season with salt and pepper.
- With moist hands, divide the mix into golf ball-sized portions and form disks of 2-inch diameter.
- On three separate plates, place the flour, egg whites and bread crumbs. Dredge each disk through each of the plates, starting with the flour, then the egg whites, then the bread crumbs.
- In a heavy-bottomed skillet, heat the oil till almost smoking. Cook the disks in the oil, working in batches to avoid overcrowding the pan, till disks are deep golden.
- Remove disks to a plate lined with paper towels and serve. They can be reheated from room temperature, but shouldn't be refrigerated.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 6 servings | |
| Calories 1051 | |
| Calories from Fat 745 | 71% |
| Total Fat 84.28g | 105% |
| Saturated Fat 16.13g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 246mg | 10% |
| Potassium 940mg | 27% |
| Total Carbs 63.78g | 17% |
| Dietary Fiber 5.7g | 19% |
| Sugars 2.98g | 2% |
| Protein 12.78g | 20% |
