Makes 5 portions
150ml milk
100g butter
5g salt
200g flour
500g mashed potato, cooled
½ egg
Method
Bring the milk and butter to a boil. Add flour and salt.
Cook for about 10 minutes on low heat (like a roux).
Reserve on a flat tray to cool, mixing all the time so it doesn't create a crust.
Add cooled mashed potato and mix.
Add the egg and mix well.
Cut and portion.
Cook briefly in boiling water until they rise to the surface.
Note: At Bella Cucina it is served with cherry tomatoes, which are halved and marinated with confit garlic, rosemary, and thyme under our heat lamps, a few dollops of ricotta, crushed walnuts and shaved parmesan.
Recipe provided by Bella Cucina, Queenstown. Recipe requested by Emma Perry.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
