Goblet of stracchino with balotte potatoes
Instructions
Melt in boiling milk, stracchino and blend to mix everything together.
thicken on the stove.
Peel the blanched potatoes, into balls; dip into the batter of flour and water and ice in the breadcrumbs.
FRY in deep oil.
Serve on stracchino fondue.
Ingredients and dosing for 4 persons
- 1 glass of milk
- 100 g of stracchino cheese
- 2 potatoes
- Flour
- Breadcrumbs
- Ice
- Frying oil