Potato dumplings
First courses
Young
4 people
Sergio Boschetto, Galliano Rosset, Amedeo Sandri
About 50 minutes
Ingredients:
1 kg Rotzo's potatoes
250 g superfine flour
1 tablespoon Grappa
1 tablespoon extra virgin olive oil
1 pinch of nutmeg
250 g superfine flour
1 tablespoon Grappa
1 tablespoon extra virgin olive oil
1 pinch of nutmeg
Preparation:
Wash potatoes and put them with their skins into plenty cold and lighty salted water.
When they are soft, drain and peel them while still hot and mash.
Add flour, the whole lightly beaten egg, a pinch of salt, a grating of nutmeg, oil and Grappa to the mashed potatoes.
Work the dough quickly until it is hard. Form a ball and cut it in slices: roll each of these slices on a floured surface, forming cylinders as thick as a finger.
Divide them into pieces of the desired length and pass on the back of the grater.
Cook the potato dumplings in salted water and when they rise to the surface, gently drain and season to one's own taste.
When they are soft, drain and peel them while still hot and mash.
Add flour, the whole lightly beaten egg, a pinch of salt, a grating of nutmeg, oil and Grappa to the mashed potatoes.
Work the dough quickly until it is hard. Form a ball and cut it in slices: roll each of these slices on a floured surface, forming cylinders as thick as a finger.
Divide them into pieces of the desired length and pass on the back of the grater.
Cook the potato dumplings in salted water and when they rise to the surface, gently drain and season to one's own taste.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
