STARTERS AND SNACKS

CHEESE AND PEPPER CROQUETTES WITH PECORINO ROMANO

Name: CHEESE AND PEPPER CROQUETTES WITH PECORINO ROMANO
Cook time: 45 min
Yield: 6 people
Ingredients: Potatoes 1 kg; Eggs 3; Grated Pecorino Romano PDO 200 g; Pepper as needed; Salt to taste; Breadcrumbs to taste; Peanut seed oil to taste

EASY | 45 minutes

The protagonist of this recipe: Pecorino Romano PDO

Find out more

Ingredients

6 people

Potatoes 1 kg
Eggs 3
Grated Pecorino Romano PDO 200 g
Pepper as needed
Salt to taste
Breadcrumbs to taste
Peanut seed oil to taste

Method

To make potato croquettes it would be appropriate to boil the potatoes the night before. Alternatively, let them cool well before adding them to the other ingredients.

Boil the potatoes in water, without adding salt, and as soon as they are ready, let them cool, then peel and mash them with a fork or with the specific tool.

Put them in a bowl, let them cool at room temperature, then cover them with cling film for food and let them rest in the refrigerator (if you prepare them the night before, leave them overnight in the fridge).

Method for the cheese and pepper croquettes.

Remove the potatoes from the fridge a little before making the croquettes. In the meantime, take the eggs and separate the yolks from the whites, you will need the latter for the breading.

Add the egg yolks and grated Pecorino Romano to the potatoes, salt lightly, keep in mind that the pecorino is already salty, pepper abundantly and mix well.

Let the dough rest for about 30 minutes to flavour, keep it covered with cling film for food, but if you have little time, you can start preparing the croquettes without waiting any longer.

Put plenty of oil for frying in a pan. Put the breadcrumbs in a plate and lightly beat the egg whites in a bowl.

Shape the potato croquettes, proceed with the breading and put them before in the egg whites, draining the excesses, and then in the breadcrumbs.

Fry each croquette in boiling oil for a few minutes, then drain them on paper towel to absorb the oil and finally serve them still hot.

RECIPE BY: Luisa Bayre and her staff