Potato Dumpling Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g potatoes
- g butter
- g grated Parmesan
- egg yolks
- nutmeg
- flour
- oil or lard
Instructions
- Sieve the hot cooked potatoes, salt, and work in butter, Parmesan, yolks and nutmeg.
- Roll on floured board and shape hazelnut-sized balls; deep-fry in oil or lard.
- Serve in boiling broth; serves eight or ten.