Lunette di patate

Lunette di patate is a traditional potato dish originating from Friuli-Venezia Giulia. The dish is made with a combination of potatoes, butter, egg yolks, flour, olive oil, and salt. The potatoes are boiled, drained, seasoned with salt, and crushed with a ricer or sieve. Once cooled, the purée is mixed with butter, egg yolks, and flour in order to make a soft dough. It's rolled into cylinders and shaped into crescents (lunettes). The lunettes are then fried in olive oil until they puff up and become golden. The crescents are sprinkled with salt and served warm.