Potato Fritters with Mushrooms and Salami

Method

1. Wash the potatoes well and place them in a bag. Microwave at maximum power for 10 minutes until tender.
2. Mash the cooked potatoes in a bowl.
3. Add grated Parmesan cheese (120–150g), salt, one egg, and 2–3 tablespoons of flour. Mix until you have a soft, pliable dough.
4. Heat abundant olive oil in a pan. Add a whole garlic clove to flavor the oil.
5. Add the mushrooms and season with salt and fresh mint (mentuccia). Cook until the mushrooms are golden and crispy.
6. Remove the garlic clove and set the mushrooms aside, leaving the flavored oil in the pan.
7. Add a knob of clarified butter to the oil.
8. Shape small portions of the potato dough into small fritters (about bite-sized).
9. Fry the fritters in the hot oil with butter until golden brown and crispy on the outside.
10. Cut 7 thin slices of salami.
11. To serve, arrange the fritters on a plate, top with the sautéed mushrooms and salami slices. Garnish with fresh mint leaves. Enjoy immediately.