Potato Stelline (Stelline di Patate)
Category: Side Dishes
Servings: 15 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| Eggs | 2 |
| Caciocavallo cheese (grated) | 30g |
| Potato starch | 30g |
| Bay leaves | 3 |
| Nutmeg (ground) | to taste |
| Black pepper | to taste |
| Coarse salt | to taste |
| Fine salt | to taste |
| Extra virgin olive oil | as needed |
| Peanut oil (for frying) | 1 liter |
Instructions:
-
Boil the Potatoes:
Begin by selecting potatoes that are similar in size to ensure even cooking. Place the potatoes in a pot and cover them with cold water. Add a pinch of coarse salt and bring the water to a boil. Let the potatoes cook for approximately 35-40 minutes, or until they are soft and tender when pierced with a fork. Once cooked, drain the potatoes and set them aside to cool slightly.
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-
Mash the Potatoes:
Once the potatoes have cooled enough to handle, peel them and use a fork to mash them into a smooth puree. Season with fine salt, black pepper, and a pinch of freshly grated nutmeg to enhance the flavor. -
Prepare the Potato Mixture:
Add the eggs into the mashed potatoes, followed by the grated caciocavallo cheese and potato starch. Mix everything together thoroughly until you have a cohesive, firm mixture. -
Prepare the Rolling Surface:
Line two sheets of parchment paper with a light drizzle of extra virgin olive oil. Spread the potato mixture between the sheets of parchment paper, using a rolling pin to evenly flatten it to about 8mm in thickness. -
Chill the Mixture:
Once you’ve flattened the mixture, place it in the refrigerator and allow it to firm up for 30 minutes. This step is essential for achieving the right texture for cutting out the star shapes. -
Cut the Stelline:
After the mixture has chilled, remove it from the refrigerator and use a star-shaped cookie cutter to cut out the stelline (little stars). Gather any leftover scraps, knead them again, and continue cutting until you’ve used up all the mixture, yielding about 15 star-shaped pieces. -
Chill Again:
Once all the stelline are cut out, return them to the refrigerator for an additional 15 minutes to firm up further. This helps them hold their shape when fried. -
Fry the Stelline:
In a large pot, heat the peanut oil to around 180°C (350°F). Carefully drop in 1 or 2 stelline at a time, with the parchment paper still attached to the bottom. After a few seconds, the paper will naturally detach from the stelline. Use a slotted spoon to remove the parchment paper and continue frying the stelline until they are golden and crispy. -
Drain and Serve:
Once the stelline are golden brown, use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil. Serve your freshly fried potato stelline hot, and enjoy their crispy exterior and soft, cheesy interior.
These Potato Stelline make a perfect, fun side dish for any meal, offering a unique twist on traditional fried potatoes. Their delicate texture and rich flavors are sure to be a hit at any table.
