Tag: crocchè

Crocchè with potatoes and rocket – Italian Cuisine

First of all, cook the potatoes: wash them under running water, then place them in a large pot full of cold water, bring to a boil and cook for about 35 minutes (it depends on the size of the potatoes, you always do the test with the tines of a fork. not to be mistaken: skewering a potato, the fork must enter and exit easily).
Then drain and peel them.

Meanwhile, wash the rocket and pass it for a few minutes in a pan with salt, extra virgin olive oil and garlic, in order to soften and flavor it.

While they are still hot, mash the potatoes with a potato masher, then add the egg, rocket, cheese, salt and pepper and mix until the mixture is compact and homogeneous.
Shape your potato croquettes and pass them in breadcrumbs.

Fry the crocchè in a pan with hot seed oil, turning them to brown them evenly, and then draining them on kitchen paper to dry them well.
(Alternatively, arrange them on the oven tray lined with parchment paper, sprinkle them with a little oil, then cook for about 20 minutes or until golden brown in a preheated ventilated oven at 190 ° C, turning them halfway through cooking.

The crocchè with potatoes and rocket are ready: you can serve them hot, lukewarm or even cold.

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Potato Crocchè Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg floury potatoes
200 g parsley
an untreated lemon
milk
flour
peanut oil
salt

Duration: 9 h 30 min

Level: Easy

Doses: 8 people

For the potato crocchè recipe, boil the potatoes in their skins until tender. Drain and let them rest for 8-12 hours. Peel the potatoes and collect them in a large bowl.
Chop the parsley, add it to the potatoes and mash them with a fork. Add a generous pinch of salt.
Mix and, with moistened hands, form the croquettes. Quickly wet the croquettes in milk and then in flour. Fry them, a few at a time, in plenty of peanut oil. Drain them on absorbent paper. Serve very hot with the grated lemon zest, accompanying them to taste with Sicilian panelle.

Panzerotti, crocchè & co: today we pamper ourselves – Italian Cuisine

Many think that the panzerotti were born in Campania, the region queen of fried, tomato and mozzarella. But it seems that the very good one idea to create this recipe, he came to a Salentine baker intent on using leftovers from pizza dough. His initial idea was to prepare small fried pizzas folded in the shape of a half-moon … and here the first panzarottis were born. Stuffed with tomato and stringy mozzarella in the classic version or enriched with ham, ricotta, vegetables and sausage, they are an irresistible appetizer, a tasty snack or a perfect meal if you feel like nibbling a little. But why stop here if you want to fry? Let us be inspired by Neapolitan pizzerias and try to prepare crocchès at home.

Very simple potato and cheese based croquettes that can be addictive!

In the classic version we find a stuffed with mashed potatoes, provola or mozzarella, but they are delicious even if enriched with diced ham, pecorino cheese, Neapolitan salami or vegetables. If you are looking for an aromatic effect, abound with the mixed ground pepper or play with the accompanying sauces. Yogurt and chives, vegetable cream diluted with curry, mustard with dill and garlic mayonnaise will give an extra boost to the usual crocché.

And if you got a little hungry, in the gallery above more than 30 recipes of panzerotti, croquettes and savory pancakes

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