Ingredients for four people: 3 eggs 2 tablespoons grated pecorino cheese
a bunch of fresh parsley 5 large potatoes
extra virgin olive oil to taste
Preparation:
Wash and boil the potatoes in their skins in plenty of lightly salted water for about thirty minutes, once cooled, peel and mash with a fork until a smooth puree and without lumps. Combine beaten eggs, chopped parsley and grated pecorino. Make small balls and then fry them in abundant oil.
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