Porcini and Ruote di Carro Crocchette

Porcini and Ruote di Carro Crocchette

Mar 15, 2024

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Prep Time: 45 minutes

Cook Time: 15 minutes

Number of Serves: 2


For the Croquettes:

  • 40g Butter Del Bocia salted butter
  • 30g Plain flour Moretti OO flour
  • 300ml Full cream milk
  • 10g Porcini powder Naturbosco
  • 5 cloves Garlic, minced
  • 5 Shallots, finely diced
  • 1/4 bunch Chives, finely sliced
  • 10g Dried porcini, rehydrated in cold water Naturbosco
  • Salt & Pepper to taste
  • 150g Ruote di carro pasta Rustichella d’Abruzzo
  • 30g Parmesan, grated Montanari & Gruzza grana
  • 30g Pecorino Romano, grated FOI pecorino Sardo from Sardinia
  • 30g Mozzarella cheese, grated

For Crumbing:

  • 100g Panko bread crumbs
  • 60g Plain flour Moretti OO flour
  • 1 Egg
  • 15ml Milk
  • 5 sprigs Parsley, finely chopped
  • 10g Pecorino Romano, grated FOI pecorino Sardo from Sardinia


  1. Prepare Pasta:
  • Bring a large pot of salted water to a boil.
  • Add Ruote di Carro and stir for 15 seconds.
  • Cook the pasta al dente according to packet instructions.
  • Drain and set aside.
  1. Prep Ingredients:
  • Grate Parmesan, Pecorino Romano, and Mozzarella; set aside.
  • Mince garlic, finely chop shallots, slice chives.
  • Drain the rehydrated porcini; set liquid aside for a future recipe.
  • Finely chop the rehydrated porcini.
  1. Prepare Crumbing Set:
  • In separate shallow bowls, place plain flour (seasoned with salt and pepper), whisked egg with milk, and a mix of Panko bread crumbs with grated Pecorino and chopped parsley.
  1. Make Bechamel Sauce:
  • In a large pot, melt butter over low heat.
  • Add shallots and garlic, sauté until softened.
  • Stir in plain flour, constantly stir for 3-4 minutes.
  • Gradually add cold milk, stirring until a smooth sauce forms.
  • Add chopped porcini, chives, and grated cheeses; stir until melted and smooth.
  • Adjust seasoning to taste.
  1. Combine Pasta and Bechamel:
  • Gently stir the cooked pasta into the bechamel sauce.
  • Transfer the mixture to a greased deep dish and refrigerate until set.
  • Cut into 12 even pieces, dust with flour, dip in egg wash, and coat with seasoned bread crumbs.
  • Refrigerate for 1 hour to firm up.
  1. Fry Croquettes:
  • Heat oil in a saucepan or deep fryer to 180 degrees.
  • Fry 2-3 croquettes at a time until deep golden.
  • Drain on a cooling rack over a baking tray.
  1. Serve:
  • Keep cooked croquettes warm in an oven set to 100 degrees.
  • Serve with your favourite condiments.

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