(25 croquettes)
400gr cabbage
100gr fresh bread without crust
Milk (much as is needed)
50gr Parmigiano cheese, 25gr Pecorino Romano cheese
1 egg
salt, black pepper, nutmeg
peanut oil

Bring a large pot of salted water to a boil. Deep cabbage in boiling water and leave to cook for about 10 minutes, until main vein will tender. Meanwhile, deep bread in to the milk to absorbing liquid. When cabbage will done, drain it and gently squeeze it by hands, to loosing the exceeding water (cabbage should not be to to dry!). Place it on cutting board, chop coarsely and transfer it in a bowl.

verza tagliata piccolo

Add Parmigiano and Pecorino Romano Cheese, wrung bread, the egg, salt, black pepper and nutmeg.

impasto polp verza piccolo

Mixing well by hands and creating your croquettes, as large as walnut ( the dough will be moist, but sufficiently dense to create the croquettes). Pass them in the breadcrumbs one by one, and place in a dish. In a deep skillet hit the peanut oil on medium high fire, at the right temperature lowers the fire and frying the croquettes for few seconds on each side until golden brown. Put on paper towel to loosing the exceeding oil and serving!



Chiara Tomassetti

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