3 large potatoes
4-5 large carrots
4-5 mushrooms (porcini or mushrooms)
1 tbsp wine
1 tbsp vinegar (incomplete )
1 tsp salt and sugar
1 cup sunflower oil (incomplete)
Boil and peel the potatoes and carrots. Blend them. Wrap them individually in cheesecloth and squeeze them. Cut the mushrooms and onion slices. Separate yolks from egg whites and two vessels mix yolks with carrots and potatoes egg whites. Then mix the carrots and potatoes, add chopped mushrooms and onions. Mix everything well. Heat the oil in a deep pan and fry the mixture until it absorb all the fat. Add wine, sugar and vinegar. Before taking the dish from the heat once again mix it well.