Supplì Ai Wurstel

Preparation:

Preparation: Peel the potatoes, wash them and boil them in salted water; then drain them, pass them through a potato masher and put them back in the saucepan: add the butter and milk and stir over a gentle heat until you obtain a well homogeneous and dry purée. Hard-boil an egg, cool it under running water, peel it and chop it finely. Separately, also chop the basil, chervil and frankfurters and add them to the mashed potatoes together with two eggs. Mix everything well, then form balls the size of an apricot and roll them in the flour, in the last beaten egg with a pinch of salt and in the breadcrumbs. Fry the supplì thus prepared in boiling oil, placing them as they are ready on a sheet of absorbent paper to remove the excess grease. Arrange them on a serving plate and serve piping hot.