These little dumpling “pillows” can be made with a variety of ingredients. Originally they were made with flour/egg mixture. The potato version many of us are familiar with came about after potatoes were introduced from the New World in the 1600's. This recipe was learned while I was wandering around the Veneto. It is always served as a first course or “primo” Serves 4 1pound/450g Russet Potatoes ¼ cup /38g purpose flour (we used Bob’s Red Mill GF AP mix) ½ teaspoon/2ml salt ¼ teaspoon/1ml pepper 1 large egg lightly beaten Place the whole unpeeled potatoes in a large pot and cover with water (you can roast in a 400F/200C oven for 45 minutes or easily pierced). Salt the water generously and boil until “fork tender” (about 45 minutes). Remove potatoes from water and let cool enough to handle.* Remove the skin and pass the potatoes through a food mill or ricer. If you do not have either of these simply mash them.** Mix in the beaten egg and add flour,
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