Prep Time: 45 minutes
Cook Time: 15 minutes
Number of Serves: 2
Ingredients:
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
Method:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve:
- Keep cooked croquettes warm in an oven set to 100 degrees.
- Serve with your favourite condiments.
