Bocconcini di Patate e Spinaci – How to Make it
Potato and Spinach Bocconcini
One day I think I’ll write a recipe book about all the dishes you could make with potatoes and spinach!
However, sometimes Italian regional cuisine gives some examples of how a particular specialty can be marvelous and typical.
These Potato and Spinach Bocconcini from Aosta Valley are easy to make and will make a perfect side or appetizer!
Serves 4 people
• 750g fresh spinach
• 60g of Toma di Gressoney cheese
• 2 eggs
• 3 potatoes
Wash the spinach well and blanch in salted water. Boil the potatoes and mash in a vegetable mill, stir the mashed potatoes with the spinach and add the eggs, cheese, pepper and enough flour to make it mouldable. Form little balls, and after passing them from the egg white to the flour, fry them in a pan with butter.
*You can make them also with the shape of a frittata!*