The Cooking and Cuisine of Friuli Venezia-Giulia

[Shaya]

Pontormo the OFFELLE TRIESTINE sounds like an amazing dish. Did you find the dough very fragile to work with? Do yu add an egg to the potatoes? Yum, I want some right now!

[Pontormo]

Ah, she's back!

Exactly the same sort of gnocchi dough you'd make for your perfect little curls, so w an egg, yes.

The stint of drying the riced potato on a large baking sheet really helped in making the dough manageable, so it was the opposite of fragile. Some patching was involved to be sure, but little.

I recently cooked some leftovers taken directly from the freezer and they were very good even if the fresh batch was superior.