Ingredients (for about 8 pancakes)
4 large potatoes (preferably yellow-fleshed, more compact and drier)
1 whole egg
4 heaped tablespoons of grated Parmesan cheese
2 tablespoons of 00 flour
30 ml of milk
1 sprig of chopped fresh parsley
Salt to taste
Pepper to taste
👉Optional: a drizzle of extra virgin olive oil for an even crispier surface.
💡A little tip: if you want a more intense flavor, you can replace half the Parmesan cheese with grated pecorino.
🔹1. Cook the potatoes
Place the potatoes in a large pot with cold water and a pinch of salt. Bring to a boil and cook for about 30-40 minutes, until they’re tender when pierced with a fork.
Drain them and let them cool for a few minutes, then peel them while they are still warm (the peel will come off much more easily).
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🔹2. Prepare the puree
