How to make Pistachio Potato Croquettes


-potatoes, 28 oz
-eggs, 3
-Parmigiano Reggiano, 5,30 oz
-milk, 0,4 cup
-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.