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    Pumpkin and Grana Padano Croquettes with Balsamic Dip

    4 people
    T480 min

    Chef Francesco Mazzei


    • 1 pumpkin (0.5kg)
    • 50g Grana Padano
    • 2 egg yolks
    • 2 whole eggs
    • 8 sage leaves, chopped
    • 40g butter (melted)
    • 60g bread crumbs
    • Pinch of nutmeg
    • 15g 00 flour
    • Salt and pepper, to taste
    • For the balsamic dip:
    • 100ml balsamic vinegar
    • 50ml very cold extra virgin olive oil
    • Salt and pepper


    STEP 1

    Pre-heat the oven to 185°C.
    Cut the pumpkin in half and deseed. Score the flesh and sprinkle over the salt, pepper and sage to season.

    STEP 2

    Wrap the pumpkin loosely in grease-proof paper and then foil and bake in the oven for 30-45minutes until soft. Remove from the oven and allow to cool. Once cool, scoop the pumpkin out of shell and roughly chop with a sharp knife.

    STEP 3

    Put the pulp into a tea towel or muslin cloth and squeeze to remove the excess water. Ideally, leave the pumpkin to drain into the muslin overnight in the fridge.

    STEP 4

    Mix together the pumpkin, grated Grana Padano, egg yolks, nutmeg, butter, salt and pepper .
    Put the mix into a piping bag with a 1 inch nozzle and pipe one long strip, cutting into 5cm sections
    Dust the surface of the strips with 00 flour.

    STEP 5

    Beat the whole eggs in a mixing bowl, and dip the croquettes in the egg mix to coat, before immediately coating with bread crumbs.
    Deep fry the croquettes in a wok of olive oil heated to 190°C for 5-7 minutes until nice and brown – make sure the oil is hot before you add the croquettes, and fry just a few at once so the oil doesn’t cool. Before you remove the croquettes, add 4 sage leaves to the wok and fry for a few seconds.

    STEP 6

    Remove the croquettes with a slotted spoon and drain on kitchen paper.
    For the balsamic dip:
    Mix all the ingredients together with a whisk.

    Serve in a hot dish with a sprinkle of rock salt, and with an aged balsamic dip.