Wash the potatoes well without peeling them, then boil them for 25 minutes in boiling and slightly salted water.
Drain the potatoes, peel them, mash them with a potato masher and let them cool.
Meanwhile cook the cotechino. I used a pre-cooked cotechino to save time: put it with all its aluminum wrapping in a pot full of cold water, bring to a boil and then calculate 20 minutes of cooking.
Then remove the package, remove the liquid that has formed inside, peel the cotechino and cut into 12 pieces.
Once the potatoes have cooled, add egg yolk, cheese, salt and nutmeg and mix.
Take back the cotechino and wrap each cube with the potato mixture.
Pass the croquettes so formed first in the flour, then in the beaten egg and finally in the breadcrumbs.
Fry in hot oil, stirring them from time to time until they brown evenly.
Your potato croquettes with a heart of cotechino are ready: serve immediately!
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Cook the cotechino in a saucepan with plenty of water. If you use fresh cotechino cooking times are longer, depending on the size. In case you have chosen to cook a precooked cotechino, the cooking time is about 15 minutes. Once cooked, remove the silver envelope and then the skin, and slice it.
Prepare the lentils. Prepare a mixture of celery, carrot and onion and fry in a pan with the oil. Add lentils and salted, flavored with rosemary and cooked, pepper to taste.
Prepare the baskets of filo pastry by brushing the first sheet of phyllo with oil. Overlap the second sheet of phyllo and brush it too. Cut out regular phyllous squares and place them in the molds as a basket.
Bake in ventilated oven at 180 degrees for a few minutes, checking visually. Pasta fillo cooks very quickly!
Let it cool before unmolding and set aside.
Just before serving, fill the fennel baskets with lentils and garnish with pieces of cotechino.
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