29 min
Unbosoming in the Daily Mirror with Cathy Let food be thy medicine by Carmela D'Amore founder and CEO of Carmela's Cucina Class
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- Gastronomía
Hi there, in this episode I share with you my friend Cathy who runs a local radio broadcast called the Daily Mirror
Heres the recipe for the croquette:
Large knife
Cutting board
large pot for frying
Colander to strain potatoes
Potato ricer
Medium bowl with egg wash
2 Large bowls one for potato mixture, one for breadcrumbs
Large baking sheet with baking paper
Slotted spoon
1 kg Desire Potatoes
1/2 cup of Parsley Chopped
3 tbsp Pecorino cheese or Parmesan cheese
Proscuitto Crudo, about 4 slices, if you want you don't have to put it in.
Mozzarella cheese
2 Eggs 1 for mix, 1 for egg wash
1 tsp Nutmeg optional
Bread crumbs Fresh is best or Panko Breadcrumbs
Salt & Pepper
Sunflower oil or Canola Oil, for frying
Wash your potatoes, then cut them in half—no need to peel them for this recipe.
Add the potatoes to a large pot with water and boil on medium-high heat for 20 minutes.
While the potatoes are cooking, dice the prosciutto crudo and mozzarella. This helps the cheese melt inside the potato croquettes.
Cool the potatoes slightly; they need to be warm for mashing. Then using the potato ricer, mash them into a bowl and let them cool for another five minutes.
Add the parsley, pecorino cheese, salt, a generous amount of pepper, and one egg into the cooled mashed potatoes. Don't be afraid to add more pecorino if you want!
Mix the potato mixture using one hand until well combined.
It’s time to shape and add the filling into the potato croquettes. Wet your hands, have a side dish with water this will help you to dip your hands into it and then scoop up a portion of potato and flatten it, leaving a dent for the mozzarella and ham filling.
Once filled, close the croquette and roll it into a log shape, ensuring the edges are square. Set aside on a tray lined with baking paper. Repeat until all the potato croquettes are formed.
Add oil to a large pot and have your stove on medium-high heat.
Cover the potato croquettes with beaten eggs and breadcrumbs one by one, making sure they're completely covered. Set aside once you have done this step so they can rest and firm up.
Place croquettes (depending on your pan, make sure that they are loose so that they have room to fry) into your hot oil and gently stir as they cook for three minutes or until golden brown.
When each one is ready, remove the croquettes with a slotted spoon. Drain each batch on a plate with paper towels and repeat until all the potato croquettes are cooked.
These croquettes are street food in Sicily, you can place them into a roll and mangia enjoy!
Cathy website is: www.unbosoming.com.au
Here Instagram and Tiktok are: DailyMirror. https://www.unbosmoning.com.au
https://www.carmelascucinaclass.com.au
---
Send in a voice message: https://podcasters.spotify.com/pod/show/carmelascucinaclass/message
Hi there, in this episode I share with you my friend Cathy who runs a local radio broadcast called the Daily Mirror
Heres the recipe for the croquette:
Large knife
Cutting board
large pot for frying
Colander to strain potatoes
Potato ricer
Medium bowl with egg wash
2 Large bowls one for potato mixture, one for breadcrumbs
Large baking sheet with baking paper
Slotted spoon
1 kg Desire Potatoes
1/2 cup of Parsley Chopped
3 tbsp Pecorino cheese or Parmesan cheese
Proscuitto Crudo, about 4 slices, if you want you don't have to put it in.
Mozzarella cheese
2 Eggs 1 for mix, 1 for egg wash
1 tsp Nutmeg optional
Bread crumbs Fresh is best or Panko Breadcrumbs
Salt & Pepper
Sunflower oil or Canola Oil, for frying
Wash your potatoes, then cut them in half—no need to peel them for this recipe.
Add the potatoes to a large pot with water and boil on medium-high heat for 20 minutes.
While the potatoes are cooking, dice the prosciutto crudo and mozzarella. This helps the cheese melt inside the potato croquettes.
Cool the potatoes slightly; they need to be warm for mashing. Then using the potato ricer, mash them into a bowl and let them cool for another five minutes.
Add the parsley, pecorino cheese, salt, a generous amount of pepper, and one egg into the cooled mashed potatoes. Don't be afraid to add more pecorino if you want!
Mix the potato mixture using one hand until well combined.
It’s time to shape and add the filling into the potato croquettes. Wet your hands, have a side dish with water this will help you to dip your hands into it and then scoop up a portion of potato and flatten it, leaving a dent for the mozzarella and ham filling.
Once filled, close the croquette and roll it into a log shape, ensuring the edges are square. Set aside on a tray lined with baking paper. Repeat until all the potato croquettes are formed.
Add oil to a large pot and have your stove on medium-high heat.
Cover the potato croquettes with beaten eggs and breadcrumbs one by one, making sure they're completely covered. Set aside once you have done this step so they can rest and firm up.
Place croquettes (depending on your pan, make sure that they are loose so that they have room to fry) into your hot oil and gently stir as they cook for three minutes or until golden brown.
When each one is ready, remove the croquettes with a slotted spoon. Drain each batch on a plate with paper towels and repeat until all the potato croquettes are cooked.
These croquettes are street food in Sicily, you can place them into a roll and mangia enjoy!
Cathy website is: www.unbosoming.com.au
Here Instagram and Tiktok are: DailyMirror. https://www.unbosmoning.com.au
https://www.carmelascucinaclass.com.au
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Send in a voice message: https://podcasters.spotify.com/pod/show/carmelascucinaclass/message
29 min