Rosangela Atte
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Rosangela Atte- May 3
- 1 min read
Super easy and delicious appetizer or side dish.
Crispy on the outside, tender on the inside and super fun to eat!
INGREDIENTS FOR 6 SERVINGS
-250 gr of instant polenta
-1 L of water or stock
-2 tsp of salt
-1/2 cup Parmigiano Reggiano or Pecorino Romano
-1/4 cup minced fresh chives
- Vegetable oil for frying
METHOD
1. Cook polenta according to package instructions
2. Line a 9x13 pan with plastic wrap
3. Pour hot polenta in the pan and spread evenly
4. Cover with plastic wrap and refrigerate for a minimum of 8 hours
5. When you're ready to fry, heat the oil in a pan until it reaches 350F° and fry the polenta in batches, making sure you move it around to prevent the fries from sticking together
6. Fry until golden and crispy, about 10 minutes
7. Drain on paper towel and serve with lots of grated cheese, and if you desire, with a dip, like tomato sauce, pesto mayo or a basil aioli.
Buon Appetito!
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Rosangela Atte- Apr 17
- 2 min read
I love making these by using leftover risotto.
These croquettes freeze incredibly well and are perfect for when you're pressed for time or have last minute guests.
Just fry, freeze, then when you need them, just bake from frozen @375F° for 20-25 minutes! You can also make the pureé ahead of time, then reheat in a microwave.
INGREDIENTS FOR 8 CROQUETTES
-3 Cups leftover risotto (any type will work well with the pea pureé)
-2 cups Panko or your favourite breadcrumbs
-2 cups frozen peas
-8 1/2" cubes of fiordilatte or mozzarella
-1/4 cup Parmigiano Reggiano or Pecorino Romano, plus more for garnish
-1/4 cup Greek yogurt
-1/4 cup half and half or milk/cream
-1/4 tsp salt
-2 tbsp fresh dill
-4 mint leaves plus more for garnish
-Zest from 1/2 lemon
-Vegetable oil for frying
METHOD
1. Cook the peas in boiling water for 4 minutes
2. While they are still hot, pureé in a blender with Parmigiano, yogurt, cream, herbs and salt and set aside
3. Use a 1/4 cup measuring cup or icecream scoop to scoop up the rice
4. Make sure you pack the rice tightly, then add a cube of cheese in the middle
5. Shape croquettes with wet hands, by pressing rice together and rolling it into a sphere
6. Once croquettes are shaped, roll them in the breadcrumbs and refrigerate them for 30 minutes
7. Heat the oil to 350F°, gently lower croquettes in, making sure not to overcrowd the pot or the temperature will drop making croquettes fall apart
8. Fry the croquettes until golden brown making sure they are warm in the middle so cheese can melt. You can also bake them for 5-10 minutes after frying to make sure they are warm throughout
9. To plate, spoon a dollop of pureé on a plate and flatten with a spoon. Place a croquette on top and garnish with lemon zest, Parmigiano and mint leaves.
Serve warm and buon appetito! 🌱💚🇮🇹
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