Caviar Service at La Sirena

Potato Bomboloni


½ cup water

4 tablespoons butter

1 tablespoon sugar

¼ teaspoon salt

⅓ cup flour

⅓ cup instant potato flakes

2 eggs

½ cup chopped chives

Vegetable oil, for frying


Heat water, butter, salt and sugar in a heavy-bottomed saucepan until butter is melted and sugar and salt are dissolved.


Add flour and potato flakes and stir with a spatula to combine. Avoid whisking as this can introduce too much air into the dough.


Once incorporated, continue to stir the mixture over medium-low heat for 2 to 3 minutes to cook the flour, until dough becomes glossy. Make sure the heat is not too high or the dough will break.


Add the dough to the bowl of a stand mixer with the paddle attachment and slowly beat in eggs one at a time. Add chives and mix until incorporated, being careful not to over mix.


Scoop the dough into a pastry bag and chill in the refrigerator for 20 minutes.


Meanwhile, heat 2 inches vegetable oil in a heavy-bottomed pan to 350 degrees F. When oil is hot and dough has chilled, pipe dough directly into hot oil, slicing with a butter knife or offset spatula at 1-inch intervals as you squeeze out the dough. The bomboloni should be about the size of a grape.


Fry bomboloni, flipping as necessary, until golden brown on all sides. Remove from oil and let drain on a paper towel. Serve at once, with caviar or a salty spread—or simply sprinkle the bomboloni with salt and eat them au naturel.




See the recipe

Yumbang Oh Yeah

Caviar Service at La Sirena

Watch chef Josh Laurano build a decadent and beautiful caviar service, as served at La Sirena.  Premium caviar is paired with potato bomboloni, chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps.

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