Polpette di patate alla calabrese (Calabrese Style Potato Balls ) – Appetizer/Side Dish
Potato Balls Calabrese Style are a typical traditional appetizer, prepared with the fabulous potatoes of the Sila Plateau, which have become an IGP product, and with the typical Calabrese Salciccia made with Pupazzo (dried and ground pepper, both sweet and spicy) which is used in the preparation of Calabrese sausages. A delicious appetizer, soft on the inside and crunchy on the outside.
INGREDIENTS:
-Potatoes 1kg
-Salt 1 teaspoon
-Parsley
-Grated Pecorino 80g
-Egg 1
-Pepper
-Seasoned sausage 50/60g
-Sunflower seed oil (for frying)
Preparation:
• Wash and peel the potatoes, put them in a bowl covering them with water and add salt
• Put the potatoes in a pan with water and cook for 20/25 minutes
• Drain them and mash them while still hot with a fork, add the egg, cheese, parsley, pepper and mix until everything is combined
• Take the dough and give it an elongated shape, in some of them add small pieces of sausage
• Heat the oil in a pan until it reaches a temperature of 160°
• Dip the meatballs in the oil and turn them until they are golden on all sides
• Place our Calabrese potato meatballs on a plate with absorbent paper
– Our meatballs are ready, enjoy your meal.
