Posted by admin on Aug - 18 - 2012 under Contorni
Ingredients
  • 500 g oflampascioni (onion-like bulbs)
  • 1 egg yolk
  • 250 g of potato flour
  • 50 g of Pecorino
  • 3 eggs
  • 5 g of garlic
  • 10 g of chopped parsley
  • 5 g of spagheitini
  • Salt and pepper to taste
  • Extra virgin olive oil
Cuisine: Cooking time: 165 mins Serving: - people

Preparation

Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water (or steamed), 25 minutes approximately. Drain thoroughly and finely chop them. Add the egg yolk, the grated pecorino, the chopped parsley, the potato flour and the chopped garlic. Season with salt and pepper. Mix thoroughly and with your hands shape the mixture into small pears. Place in the refrigerator, 2 hours approximately. Dip them in the beaten eggs, insert a small spaghettino at one end and fry in very hot extra virgin olive oil. Keep warm.

Meal: Food type:

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