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Time: 1 ora
Ingredients (for 6 people):
1 kg new potatoes
1 small sprig of parsley
200 g mozzarella for gluten-free pizza
100 g Parmigiano Reggiano D.O.P. grated
peanut seed oil
For the panatura:
200 g gluten-free breadcrumbs
Difficulty level: medium
Time: 1 hour
Wash the potatoes and cook in a pot with plenty of salted water until they are tender; drain, let cool, then remove the skin and pass the pulp to the potato masher, dropping the puree directly into a bowl. Season to taste with salt, then add a grated nutmeg, the 2 yolks, the Parmesan and the parsley washed and finely chopped and mix well; the mixture must be soft but dry.
Beat the eggs with a fork, pour the breadcrumbs into a bowl with a pinch of salt.
Then take a spoonful of the mixture (about 40 g) and shape it until you get a cylinder, put in the center a few cubes of well-drained mozzarella and close carefully. Pass the croquettes first in the eggs and then in the breadcrumbs and proceed in the same way with the rest of the dough, until the mixture is finished.
Fry in a pan with plenty of oil at 180 º C, making them brown evenly, drain with a skimming ladle on paper towels, so that they lose excess oil, and serve.
Tip of the Chef: if the dough is too soft let it rest in the refrigerator for 1 hour.