VARUNI NAPOLI’S PANZEROTTI

2 ½ pounds russet potatoes Salt

6 ounces grated Pecorino

Romano

1 cup minced parsley

2 ½ teaspoons black pepper 6 ounces smoked mozzarella,

cut into ½-inch cubes 3 eggs

Bread crumbs, to coat

panzerotti Vegetable oil, for frying Ragu sauce, for dipping Basil leaves, for garnish

In a large saucepan, cover potatoes with lightly salted water and bring to a boil. Cook potatoes 20 minutes or until they are tender. You will know they are done when you can insert a fork all the way through a potato. Do not overcook. Drain the potatoes and allow to cool 15 minutes, then peel. Put the cooked potatoes through a potato ricer and put the riced potatoes in a large bowl. Stir in Pecorino Romano, parsley and pepper. Taste and add salt if needed. Stir in mozzarella and eggs. Form mixture into cylinders. Roll in bread crumbs and set aside. Each panzerotti should weigh about 2 ounces.

Heat oil to 350 degrees. Fry panzerotti until golden brown, about 2 minutes. Serve with ragu sauce and garnish with fresh basil. Makes: 45

Per piece: 94 calories (percent of calories from fat, 58), 3 grams protein, 7 grams carbohydrates, trace fiber, 6 grams fat (2 grams saturated), 21 milligrams cholesterol, 88 milligrams sodium.

CONTRIBUTED BY ANDREW THOMAS LEE