| Recipe from the Black Countess Chicche alla Bottarga Ingredients400 g of potatoes100 g of flour1 egg yolk50 g of butter20 g of botargo1 bunch of pink marjoram bees in granisalt PreparationWash the potatoes and boil them in their skins. Once cooked, peel and mash while still hot, collecting them in a bowl. Sift the flour and add it to the potatoes. Let it cool for a few minutes and add the egg yolk. Salt, mix the ingredients and continue to work the dough on a well-floured pastry board. Divide the dough into portions the size of a mandarin and crush them with the palm of your hand on the pastry board so as to obtain rolls of the diameter of a finger. Cut the rolls into pieces of 1.5 cm. Roll the dumplings (or goodies) between the floured hands to round them up and make them regular in shape. Melt the butter in a saucepan without browning it. Grate the roe and separate the marjoram leaves of the twigs. Dive the beans into boiling salted water and drain as soon as they emerge. Place them in an ovenproof dish and season with butter, grated bottarga and a sprinkling of marjoram leaves. Season with a few pounded pink peppercorns and serve immediately on the table. |
