• APPETIZERS

  • FOCACCIA, BREAD AND POLENTA

  • ALL ABOUT PASTA

  • PESTO and other sauces

  • "PRIMI"

  • "SECONDI" and sidedishes

  • CHEESE RECIPES

  • DESSERTS

  • HOME

  • LINKS

    		•  U RecettAriel
    Cuculli de patatta,
    Potato fritters

    An old dish from the Genoese tradition. It's a winter dish, since it doesn't need "new" potatoes.

    To serve 4:

  • 800 g. (0,9 lb) boiled and peeled potatoes
  • a knob of butter
  • 3 egg, whole
  • chopped marjoram
  • dried bread crumbs, finely dusted
  • olive oil

    Mince the potatoes in the mixer with the butter.
    Add the eggs yolks and the marjoram.
    Mix well and form small "balls" with your hands. Dip the balls in the eggs white and then in the bread crumbs and drop them in hot (but not smoking) oil until they're golden.
    Season with salt and serve hot with some "Caprìno della Val Brevènna" (goat milk cheese)Caprino della ValBrevenna

  • Suggested wine: Vermentino Golfo del Tigullio (white,served at 10-12° C / 50-54° F).