Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 50 minuti
Difficulty: Facile
Ingredients:
1 litre of water
650 g yellow potatoes
30 g parmesan cheese
1 egg yolk 1
150 g mozzarella for gluten-free pizza
1 small bunch chopped parsley
3/5 g Fine salt
For the breading process:
250 g gluten-free breadcrumbs
2 eggs
sale
To fry up
1 l sunflower seed oil
Preparation: 1 hour and 30 minutes
Cuko: 43 minutes Difficulty:Easy portions: 4
Mode: manual mode
Tools for the recipe
- The stainless steel
Procedure
Place the potatoes and water needed for cooking in the bowl, close and set the Pro cube xl for 40 min to 110°C.
After cooking, drain and peel the potatoes with a knife while they are still warm. Cut into cubes and put back in the bowl with the stainless steel blade, set vel.10 for 3 min. and blend until the mixture is smooth.
Add the egg, the Parmesan, the salt and the chopped parsley and mix with impulses.
Take a spoonful of mixture (about 50g) and shape until you get a cylinder; put a cube of mozzarella in the centre and close carefully.
Pass the croquettes in the eggs previously beaten in a dish, and then in the breadcrumbs and proceed in this way until the mixture ends.
Fry in a pan with plenty of oil at 170°C, brown evenly, drain with a skimming ladle on kitchen paper, so that they lose the excess oil and serve.