Tag: rocket

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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Pineapple and rocket salad – Italian Cuisine

First clean the pineapple (here you will find the guide to do it easily) and cut it into slices of about 1 cm.

Heat a grill pan over high heat, then grill the pineapple for a couple of minutes on each side, until it takes on the characteristic stripes of the grill.

Cut the pineapple into not too large pieces and remove the central core, then prepare the other ingredients as well.

Combine in a bowl: washed and chopped rocket, sliced salmon and pineapple, then season with salt and oil to taste and mix.

The pineapple and rocket salad is ready: add the sliced almonds and serve.

Potato salad with rocket – Italian Cuisine

First wash the potatoes under running water, then cook them in boiling water for about 35 minutes, peel them, cut them into cubes and let them cool.

Meanwhile, wash the rocket, then prepare the dressing: add yogurt, salt, oil, pepper and chopped parsley in a bowl and mix (if it seems too thick, add a drop of water).

When the potatoes have cooled down enough, put them in a bowl with chickpeas, chopped rocket and yogurt dressing and mix.

The potato salad with rocket is ready: keep it in the fridge until ready to serve.