Just a few, cheap, very common ingredients go into making Calabrian pitticelle, a crispy and scrumptious dish available in many versions. Here’s how to make the potato-based version.

Ingredients for 4 people
Potatoes, 500 g
Flour, 3 table spoons
Rosemary, 2 sprigs
Pepper, to taste
Salt, to taste
Frying oil

Preparation
Wash the potatoes, peel them and grate them with a wide-hole grater (like the one you would use to julienne a carrot). Add the flour, rosemary and a bit of salt and pepper. If you like, you may also add a julienned courgette (zucchini) or eggplant. Knead by hand until you obtain a compact, uniform mixture. 
In a non-stick pan, heat plenty of oil until it reaches a temperature of 180°. With the help of a spoon, create roundish small dumplings about 4 centimetres in diameter and press them down slightly. Bread these dumplings in the flour, then place them in the boiling oil (make sure the oil is hot enough, otherwise the pitticelle may absorb it and lose their texture). Fry them for a couple of minutes and, once they’re golden brown on both sides, place them on a surface covered with kitchen paper and let them sit. 
Have they cooled down enough? OK... dig in!