Grandma's Matilda potato rissoles given at death's door

Bedda matri, it's a lot of time that I don't give to you Americans a good recipe to solace your sad palates.

This blog have had an astonishing outcome, millions of people beg me for another recipe: «please, please! Give us something to cook this Sunday, we are bored with Thanksgiving turkey! Please enlighten us!»
We Sicilians are very generous people. So, let's get the Sicilian-English dictionary and - herd, get your cookware: I'm going to lay down the Recipe.

There was a specific circumstance for my grandma to prepare the potato rissoles. It were when my father beat me. My grandma Matilda always prevented my dad from beating me. She hid me under her skirts and said him "Si t'arrìsichi a tuccari u picciriddu t'ammazzu! Comu ti resi a vita accussì ta lievu!", that in good english sounds: "If you try to beat him I'll kill you, I gave you life and I'll take away!".
Often it turned out my grandma beating my dad with a broom.
Later, my Grandma did the potato rissoles to solace me.

And now, I will say you how she did the best potato rissoles in the world, as she peach me when she had an operation to her knee and she think to be at death's door.

So, that's the recipe of :

Grandma Matilda's potato rissoles given at death's door

Ingredients for two.
For two. A Sicilian never cook for two persons. The minimum is at least five. But you Americans are all singles, you don't marry and hire out children. So you probably will cook this rissoles to make a splash with your girlfriend. Anyway.

You need:
- 1 Kg of potatoes
- parsley
- 2 eggs
- a dish full of grated parmigiano
- 4 cloves of garlic
- black pepper
- a little scrape of nutmeg
- a spoon of durum wheat
- grated stale bread

Boil the potatoes, let them cool in fresh water, mush up and mix with eggs, minced parsley and garlic, parmigiano, ground pepper, scrape of nutmeg. Now, little by little add the grated bread, until you can make a ball with the dough. Make a flat oval rissole, cover with the durum wheat and deep fry in olive or peanut oil.

To be eaten at burn temperature.

It's quite simple, doesn't it? No, it's difficoult, you presumptuous person! You have to find out the perfect equilibrium between hard and mushy. This is the secret that my grandma matilda peach me at the death's door. Two days after the operation she was still alive and she asked me to compleatly forget the secret. So, still now, when I want a perfect potato rissole, I ask to my grandma.