Patatelle in Brodo

Little cheese and potato dumplings cooked in broth. Beautiful, humble cucina povera dish.

Ingredients

1.5kg Red Potatoes

2 cups grated Parmigiano Reggiano

1 cup breadcrumbs

6 Eggs

Bunch of Chopped Parsley

Olive Oil to shallow fry

1–1.5 L chicken or beef broth (homemade preferred)

Step 1

Boil potatoes with skin on, once cooked through use a potato ricer to mash potato, the ricer will also seperate the skins so none will fall in.

Step 2

Once potatoes have cooled slightly, add rest of ingredients. Use hands to mix through evenly. I mixture seems too soft, add more breadcrumbs.

Step 3

Once mixture is combined, roll out into 5cm balls. If mixture is too sticky, use parmesan to coat balls and allow for easier rolling.

Step 4

Once all rolled out, heat olive oil in a shallow fry pan, once heated, fry small batches at a time or oil will bubble up too much.

Step 5

Fry until golden in colour

Step 6

Once fried, serve with hot chicken broth.

Step 7

Step 8

Step 9

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