Classic Potato Croquettes:Perfectly Round Flavor Recipe…
Second journey into the varied world of pizza in Rome, a dish that is simple in appearance but on which in recent times there have been pushed experiments starting from flours to leavening.
All to try, in the heart of San Lorenzo, is Farinè’s pizza , perfect for leavening and served in the minimal antique form, that is, cut into wedges to be eaten with the hands. A well-rounded experience is lived in Marco Quintili’s place at Casilino: a lot of research on pizza, but also delicious Neapolitan-style beginnings with frittatas or fried pizza clouds.
Ingredients:
- 1 kg (2.2 lbs) potatoes
- 1 egg
- 250g (9 oz) Grana Padano cheese, grated
- Salt, to taste
- Black pepper, to taste
- Nutmeg, to taste
- Breadcrumbs, as needed
How to Prepare Classic Potato Croquettes:
- Boil the potatoes well and mash them.
- In a bowl put the whole egg, salt, and nutmeg.
- Mix all the ingredients together and let the mixture cool before giving it the oblong shape of the famous potato croquettes with your hands.
- At this point, dip them in egg and then in breadcrumbs and you can fry them in seed oil at 180°C (350°F).
Bon Appétit!
