Crocchette di Radicchio e Puntarelle

(Radicchio and Puntarelle Croquettes)


1/2 Lb. Radicchio di Chioggia - chopped into small pieces
1/2 Lb. Puntarelle - soaked & chopped into small pieces (see below)
1/2 Cup Goat cheese - crumbled
1/4 Cups Parmesan cheese
1/4 Cup Bread crumbs
1 Lg. Egg - whole
2 Lg. Eggs - whites only
Q.B.    Water
Q.B.    Salt
Q.B.   Pepper - freshly ground
1/2 Cup Olive oil - use a 50/50 mixture of Extra Virgin and Pure for frying

Preparing the Croquettes

Split the stalks of the Puntarelle, and soak them in salted cold water for about 30 minutes.  Remove, dry and chop them as indicated above.

Break the eggs into a  bowl large enough to hold all of the ingredients, and beat them gently.  Add the rest of the ingredients, and mix well.  Let rest for 5 minutes, then check to see if the mixture is ready.  If too loose add a few more bread crumbs.  If too thick add water.  The mixture is ready when a croquette (or pattie) will  form, and hold together.

Add the oil to a deep fry pan, and bring to proper frying temperature.   When the oil is at the proper temperature,  gently lower three or four croquettes into the hot oil.  Fry until one side is golden brown, then turn the croquette over once to obtain a uniformly golden color on both sides..  Remove from the pot, and place on absorbent paper to drain.  Add salt and pepper to taste. 

Continue frying until all of the croquettes are cooked.   Serve as is without sauce. or  with a caper, anchovy, garlic sauce.

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Last updated on:04/26/02 07:01:36 PM