Potato croquettes with "cacio e pepe" and rosemary
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Leonardo Pellacani
Menù Ingredients
165 g Water
150 g Egg yolks
120 g Grated cheese
to taste Salt and pepper
to taste Rosemary finely chopped
Pour the Krokkie powder mix into a bowl with water. Mix quickly until a smooth and homogeneous mixture is obtained. Then incorporate the egg yolks, grated cheese, and very finely chopped rosemary: the goal is to obtain a firm mixture that will hold its structure during frying. Let it rest in the refrigerator for 20-30 minutes.
Portion 60 g of the base, flatten it, insert 30 g of Ècacioepepe, then close and shape into a compact croquette. Coat the croquette in the Professional frying mix and breadcrumb it with gluten-free Breadcrumbs (for a crunchier effect, Crispy corn breading is recommended). Let it rest in the refrigerator for 30 minutes.
Fry in Professional frying oil at 170 °C for about 3 minutes.
-thumb.png "Olio tecnico per frittura - Professional frying oil")
