Set the breaded cakes aside and finish them all. Working one cake at a time, bread them by dusting in flour and shaking off the excess, then dip them into the beaten eggs, letting the excess drip off, then finally into the bread crumbs. Form the mashed potatoes into small disk shapes approximately 3 inches by 1 inch. Place the bread crumbs into a third shallow plate. Whisk the eggs and place into another small bowl. Season some flour with salt and pepper and place into a shallow plate. Let the mashed potatoes cool to room temperature. Season with salt and pepper, add the cooked hot potatoes, and stir vigorously to break up the potatoes and make a mash. Add the cabbage and continue cooking, stirring frequently, until the cabbage wilts, 5 to 7 minutes. Add the onions and sauté for 2 minutes, stirring constantly. Heat the Fustini’s Tuscan Herb Olive Oil in a large stock pot until almost smoking.
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