3 hours and 20 minutes

potatoes, 28 oz
eggs, 3
Parmigiano Reggiano, 5,30 oz
milk, 0,4 cup
parsley, 10 leaves
nutmeg, 1
bread crumbs, to taste
pistachios, to taste
olive oil, to taste
salt, to taste
pepper, to taste


Wash the potatoes, boil for 40 min, let them boil. Pale them when cooled. In a large bowl mash the potatoes with 2 eggs, milk, Parmigiano Reggiano, salt, pepper, a sprinkling of nutmeg, chopped parsley. Mix all.
In a dish put breadcrumbs with a little of salt and chopped pistachios. In another dish put a beaten egg. Make the mixture like elongated balls, put into beaten egg and then in bread crumbs with chopped pistachios.
Fry in hot oil at 170°C until they are golden. Dry them on absorbent papers, rolls of other grains of pistacchio and serve hot.

Thanks to Cooking Elena.