- Peel the potatoes and slice finely, using a vegetable slicer
- Clean the mushrooms carefully by wiping with a damp cloth and slice very finely
- Chop the parsley
1. Soak the bread in milk, squeeze out, and add all the remaining ingredients. Add salt and pepper and form into little olive shaped balls – polpette. Place these in a cold pan greased with butter.
2. Boil the water and the stock and pour over the polpette. Place the pan over heat and cook until tender.
3. In a pan with very little olive oil, place the potato slices side by side, so that once cooked, they form a very thin potato crepe. Repeat the procedure, preparing one crepe per person.
4. Sauté the mushrooms in a pan with a little olive oil, a clove of garlic (with skin), and the finely chopped parsley.
5. Place a crispy crepe on each plate with a tablespoon of sautéed porcini mushrooms in the centre of each crepe and arrange the polpette around the mushrooms
6. Whisk the sauce remaining from the meatballs with a little extra virgin olive oil to make it light and pour over the plated polpette.
