Tag: croquettes

Potato croquettes recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Potato croquettes recipe |  The Italian kitchen


The potato croquettes they are an irresistible fried treat: they can be enjoyed on the street, as an aperitif or as an appetizer. They are perfect when they are crunchy on the outside and soft on the inside and have always won over adults and children alike. In today’s recipe we offer you the Potato croquettes with stringy heart: let’s find out how to prepare them.

You will have to boil the potatoesthen peel them, mash them and mix them with chopped olives, salt and pepper, shaping the mixture. You will then form the croquettes, placing some mozzarella and cheese in the center of each one chopped anchovies and basil. Once breaded and fried, the croquettes are ready to enjoy!

Also discover these recipes: Potato croquettes, Assorted potato croquettes, Potato and cod croquettes, Chickpea and potato croquettes with soncino, Fried tuna and potato meatballs, Sicilian potato meatballs, Potato and spinach meatballs with lime sauce.

The fusion revolution in the kitchen: salmon croquettes – Italian cuisine reinvented by Gordon Ramsay

The fusion revolution in the kitchen: salmon croquettes



Steam the salmon until it is completely cooked and then crumble it with a fork. In a bowl, mix the salmon, potatoes, chopped parsley, salt and pepper. Form croquettes with the mixture obtained and dip them in the flour, beaten eggs and breadcrumbs.



Gorgonzola and pear croquettes – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Gorgonzola and pear croquettes - Recipe by Misya


First of all, prepare the béchamel sauce: melt the butter in a saucepan with a thick bottom, then stir in the flour all together.

Also add the milk (even better if previously heated) mixing well with a whisk, then place on the heat over low heat and cook until it has thickened, continuing to stir constantly.
Remove from the heat, season with salt and pepper and add the gorgonzola, stirring until it melts completely.

Transfer to a plate, cover with cling film and leave to cool completely.

In the meantime, peel the pear, remove the core and cut into cubes.
Then cook for 5-10 minutes (they should soften) in a non-stick pan with sugar, vinegar and a drizzle of oil, stirring occasionally.

Cut the gorgonzola into small pieces.

When the béchamel is completely cold, turn it out onto a lightly floured work surface, sprinkle with more flour and divide into about 10 pieces with a floured knife.
Take one piece at a time, place a few cubes of pear and a piece of cheese in the center and close well, creating a ball.

Proceed with the breading: beat the egg on a plate, dip the balls first in the egg and then in the breadcrumbs.

Proceed with a second breading step: dip the already breaded croquettes again in the egg and then again in the breadcrumbs.

Finally, fry in already hot oil, a few at a time, draining them on kitchen paper once they are golden brown.

The gorgonzola and pear croquettes are ready, serve them nice and hot.

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