Stuffed Potatoes (Patate Ripiene)
Instructions
Wash the potatoes thoroughly under running water, helping you with a toothbrush.
Cuocile then in the oven without Peel in medium heat.
Clean the mushrooms under running water and drain them in a colander.
Then cut into thin slices, minces garlic and simmer in a little oil with mushrooms (you don't have to necessarily do the fried: you can prepare all ' cold ').
Let Cook on moderate flame and adjusts only salt when cooked, when will the chopped parsley.
When the potatoes are cooked (do a test with a fork), remove them from the oven, Peel and then mash with a potato masher.
Pour the puree into a bowl, add the eggs and flour and blend the mixture well.
This makes bouncing balls roughly as medium-sized potatoes that farcirai with a spoonful of mushrooms, before quickly passing them in the breadcrumbs and arrange on a baking sheet greased with oil.
Passes in hot oven for about 20 minutes and serve piping hot.
Ingredients and dosing for 4 persons
- 700 g of potatoes
- 300 g of mushrooms (champignon)
- 3 cloves of garlic
- 1 handful of parsley
- 4 tablespoons of wheat flour
- 2 eggs
- Breadcrumbs
- Olive oil
- Salt