Potato balls with Porcini mushrooms
Ingredients for 4 servings
- 50 g of “Funghi porcini secchi Inaudi” (dried Porcini mushrooms)
- 4 potatoes
- 2 eggs
- 3 tablespoons of breadcrumb
- 2 tablespoons of “Ricotta” cheese
- 1 bouquet of basil
- Olive oil
- Salt ande pepper
Preparation
Wash the dried mushrooms carefully. Put them into a bowl filled with warm water and soak them for approximately 10 minutes. Change the water (refill the bowl with clean, warm water) and soak the mushrooms for other 10 minutes. Drain and squeeze the mushrooms properly, eliminating all the surplus water.
Boil the potatoes and smash them with a potato-masher. Put the smashed potatoes into a bowl and add the eggs, the “Ricotta” cheese, 2 tablespoons of breadcrumb, basil, salt, pepper and the Porcini mushrooms.
Give the dough the shape of small balls, bread them and fry them into boiling oil.
