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    Blueberry Mojito and Grana Padano Riserva Croquettes

    Group 393Easy
    Group 3824 per.
    T475 min


    • 150 g Grana Padano Riserva
    • 3 eggs
    • breadcrumbs
    • nutmeg
    • extra virgin olive oil
    • salt & pepper


    STEP 1

    Boil the potatoes with the skins on in plenty of salted water, then peel them when cooked.
    Mash the potatoes with a masher, add salt and pepper, a pinch of nutmeg, 2 egg yolks and the grated Grana Padano Riserva, then stir until the mixture is smooth and compact.

    STEP 2

    Using a spoon, shape into croquettes, dip in a bowl with 1 beaten egg and then in the breadcrumbs.
    Arrange the croquettes on a baking sheet lined with parchment paper, drizzle with a little olive oil and bake in a preheated oven at 200 °C for 10-15 minutes, until golden.
    Serve the croquettes while they’re still hot with a pinch of salt.




    200 g blueberries,
    500 ml tonic water,
    brown sugar,
    fresh mint,
    1 lime,


    Pour 2 teaspoons of brown sugar in each glass, add the juice of 1/2 lime, a few mint leaves and a few blueberries, gently mash the ingredients and add the ice.
    Pour in the tonic water and serve immediately garnished with blueberries, slices of lime and mint leaves.