Let me explain…. First my old computer died, then I needed to order a new one which took a couple of weeks to arrive, THEN that new computer was hacked with a porno site, (some of you might have enjoyed that but….) I needed to get rid of that before I could continue. As it turns out I wasn’t the only one hacked, the host of my website reported that many of his customers were also hacked. So my son Andrew advised I switch to a more commercial host. It took a little while to establish this. The format is a little different so I needed to get up to speed on how to post on this new site. However I have continued to cook and write. I feel like I owe all of you who have stuck around so I am sending a few blogs…..
This is what I made when the hacking occurred and then the long hiatus to figure out how to deal with this… so only one recipe in this post.
Pasta and Pesto Croquettes
As the recipe explains;
“At the Pizzarium in Rome, chef Gabriele Bonci, re imagines the classic fried Rissotto croquettes known as Suppli. He swaps pasta with pesto for the usual rice and tomato sauce and fills the croquettes with creamy Stracccino cheese instead of the traditional mozzarella.”
2 Tbsp. pine nuts
1 garlic clove
1 cup packed Basil leaves
1 cup freshly grated Parmigiano Reggiano cheese (3 oz.)
1/3 cup freshly grated Pecorino Romano cheese (1 oz)
1/2 cup extra virgin olive oil
Kosher salt and Pepper
1/2 pound trofie pasta
3 Tbsp. unsalted butter, at room temperature
4 oz. Stracchino cheese (Cresenza) cheese, cut into 18 equal pieces
Canola oil, for frying
6 large eggs
2 cups plain breadcrumbs
!. Line a baking sheet with parchment paper. In a food processor, pulse the pine nuts with garlic until chopped. Add the Basil, Parmigiano, and pecorino and pulse to combine. With the machine on, drizzle in the olive oil. Season the pesto with salt and scrape into a large bowl.
2. In a large saucepan of salted boiling water, cook the pasta until al dente; drain well. Add pasta and butter to the pesto; season with salt and pepper and toss well. Spread the pasta on the prepared baking sheet, cover loosely with plastic wrap and refrigerate until cool, about 1 hour.
3. Using your hands, form the pasta into 18 balls. Make an indentation in each ball and fill with a piece of Stracchino cheese; shape the pasta around the cheese to enclose it. Cover the croquettes with plastic wrap and refrigerate until cold, about 3 hours or overnight.
4.In a large enameled cast iron casserole, heat 3 inches of canola oil to 350 degrees. Set a rack over a baking sheet. In a medium bowl, place the breadcrumbs in a second bowl. Season the eggs eggs and breadcrumbs with salt. Dip each croquette in the eggs, letting the excess drip off, then roll in breadcrumbs, repeat the dipping and rolling again to make a double layer of coating. Transfer the croquettes to the rack.
5. In 2 batches, fry the croquettes, turning until deep golden brown and heated through, about 5 minutes per batch. Serve hot.
Croquettes can be made the day before and refrigerated overnight.