Potato soup with passatelli
Instructions
Cook the unpeeled potatoes, peel them and pass them to the Mashers.
Combine butter, egg yolks, parmesan and nutmeg; season with salt, mix well, then form so many balls and fry them.
Drain, place in Bowl 1.
Pour the boiling broth and serve with grated Parmesan.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- Butter
- 3 egg yolks
- Grated parmesan cheese
- Nutmeg
- Frying oil
- 150 cl of meat broth
- Salt