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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until easily pierced with a paring knife, about 15 minutes. Drain the potatoes and, while still hot, pass them through a food mill. Immediately add the egg yolks, prosciutto, butter, Parmigiano-Reggiano, and nutmeg and mix well. Season with salt and pepper. | 2. With moist hands, divide the mixture into golf ball-sized portions and form disks of a 2-inch diameter. | 3. On three separate plates, place the flour, egg whites and bread crumbs. Dredge each disk through each of the plates, starting with the flour, then the egg whites, then the bread crumbs. In a heavy-bottomed skillet, heat the oil until almost smoking. Cook the disks in the oil, working in batches to avoid overcrowding the pan, until disks are deep golden brown. Remove disks to a plate lined with paper towels and serve. They can be reheated from room temperature, but should not be refrigerated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	3 1/2		peeled cut	-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02
prosciutto	1/4		cooked cut	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
nutmeg	3			34.65	3.2531	0.3854	2.3965
flour	1	cup		578.28	126.6054	9.401	2.2436
breadcrumb	1	cup		-	-	-	-
extra virgin olive oil	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.