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    Bread and Grana Padano croquettes with fresh herbs, tomato and red pepper sauce
    Schwierigkeit
    Group 393Mittel
    		Zubereitung
    T345 min
    		Portionen
    Group 3824 per.
    crocchette pane p
    Chef Danilo Cortellini

    Ingredients

    Per le crocchette di formaggio:
    200 g white bread, crust removes
    1 small bunch of fresh parsley
    1 clove of garlic, chopped
    4 eggs
    300 g grated Grana Padano cheese
    1 litre of veg oil, for frying
    100 ml milk (optional)
    Salt and pepper to taste.

    For the sauce:
    200 g fresh tomato sauce
    1 red pepper
    1 tablespoon extra virgin olive oil
    1 small bunch of fresh basil
    Salt and pepper to taste.

    Grana PadanoWarmes Fingerfood

    Preparation

    STEP 1

    Roughly chop the bread into small cubes. If the bread is too dry, soak it in milk first, and squeeze the excess liquid before creating the croquettes.
    Mix the chopped bread with chopped parsley, garlic, eggs, and Grana Padano cheese. Do not add too much salt, as Grana Padano is already salty enough. Mix and knead well by hands until smooth. Create small balls. Traditionally they should not be larger than 3 cm.

    STEP 2

    As an accompaniment, chop the pepper, roast with olive oil and a pinch of salt and add it to the tomato sauce. Heat the vegetable oil, ready to fry the cheese croquettes. They should be fried for 2-3 minutes until golden, at a temperature of 160 degrees. Drain the croquettes from the oil and dry on kitchen paper.

    STEP 3

    Spread a generous spoonful of tomato sauce with pepper on the centre of the plate. Gently place the cheese croquettes on the top. Garnish with more grated Grana Padano cheese if desired and a few fresh basil leaves. Drizzle extra virgin olive oil on the top and serve.

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