Croquette – Croquette Recipe – Italian Cuisine

First wash the potatoes under running water, put them in a saucepan, cover with plenty of cold water and bring to a boil.
After 20-30 minutes from boiling, the potatoes should be cooked (try the skewering a potato with a fork: if it slips easily, the potato is cooked).
Drain the potatoes and place them in a bowl filled with cold water, then peel them.

Mash with a potato masher, then add egg, parmesan, at least 1 teaspoon of salt and pepper and mix well.

Divide the dough in half, then form the 2 giant crocchès, shaping them with wet hands.
Pass them first in the flour, then in the lightly beaten egg, then in the breadcrumbs.

Fry in already warm seed oil, turning them to make them evenly browned, then drain them on absorbent paper.

Let it cool slightly, then cut them in half and fill them.

Your croquette is ready, serve immediately.

Recipe Strozzapreti salmon, pumpkin flowers and anchovy – Italian Cuisine

Ingredients

500 g salmon fillet without skin
320 g strozzapreti
150 g vegetable broth
12 pumpkin flowers
2 fillets of anchovy in oil
grated pecorino cheese
laurel
salt
toasted hazelnuts
salmon eggs
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of salmon strozzapreti, courgette flowers and anchovy, check that there are no bones in the salmon fillet, then steam it, for a maximum of 6-7 minutes.
Chop up a bay leaf, remove the central coast, then whisk it together with the anchovy fillets, 2 tablespoons of grated pecorino cheese, the vegetable stock and a couple of tablespoons of oil, until you get an emulsion.
Boil the strozzapreti in salted boiling water, drain them al dente and sauté in a pan with the chopped salmon, the cleaned and chopped pumpkin flowers and the emulsion. Spread the strozzapreti on the plates and complete each with a teaspoon of salmon roe and 5-6 coarsely chopped hazelnuts.

Cheesecake with new zucchini – Italian Cuisine

Cheesecake with new zucchini

Soak the gelatine in cold water. Process the ricotta with 80 g of partially whipped cream and salt. Squeeze the soaked gelatin, melt it in the remaining cream, heat it, then add it to the ricotta. Crumble the breadsticks roughly, mix them with the melted, cold butter.