Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 75 minuti |
Ingredients
| 500 g | pre-cooked beets |
| 470 g | stale bread |
| 200 g | potatoes |
| 100 g | ricotta Sterilgarda |
| 1 | Egg |
| 7 g | fine salt |
| 140 g | Grated Parmigiano Reggiano DOP |
| 1 | Sprig of thyme |
| q.b. | black pepper |
| 150 g | breadcrumbs |
| q.b. | seed oil |
| 150 g | Cooking Cream Sterilgarda |
Preparation
- Boil the potatoes for about 30 minutes. Once cooked, drain and let cool.
- From the stale bread, obtain 370 g of crumb, removing the crust and then forming cubes.
- Cut the beetroot into cubes, set aside and move on to peeling the potatoes.
- Once peeled, mash the potatoes and place them in a blender together with the Sterilgarda Ricotta and the beetroot.
- Blend everything until you obtain a smooth mixture and then add the egg, salt and bread cubes.
- Blend again and add the Parmesan. Blend again until the mixture is smooth and creamy.
- Transfer the mixture to a bowl and add black pepper and thyme.
- From the resulting mixture, scoop out 50g of dough with a spoon and, using another spoon, create quenelles. Then, roll them in breadcrumbs and gradually transfer them to a tray.
- Pour plenty of seed oil into a pan and heat until it reaches a temperature of 140-150°C. Once the oil has reached the ideal temperature, add a few pieces at a time until golden brown (about a couple of minutes). Drain on paper towels.
- For the accompanying sauce, pour the Parmesan cheese into a small saucepan, add the Sterilgarda Cooking Cream, and mix everything together. Let the cream cook for a few minutes until it thickens.
- Salt the croquettes to taste and serve with the cream cheese.
Start by filling the bresaola and ricotta parcels. In a bowl, whisk the Sterilgarda ricotta until creamy. Add the roughly chopped pecans and chopped arugula. ...
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