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Receta Mamma Salerno's Panzarotti

Name: Mamma Salerno's Panzarotti
Ingredients: 1/4 c. Extra virgin extra virgin olive oil; 2 Tbsp. Minced garlic; 1 x Shallot, chopped; 1 tsp Crushed red pepper flakes; 3 x Tomatoes, peeled, seeded and minced; 4 lrg Idaho potatoes, peeled; 3 x Egg yolks; 1/2 c. Grated Parmesan cheese; 1 tsp Salt; 1 tsp Pepper; 1/4 lb Mozzarella cheese, cut into 1/4-inch dice; 3 x Egg whites, slightly beaten till frothy; 1 1/2 c. Bread crumbs Vegetable oil for frying

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Ingredientes

1/4 c. Extra virgin extra virgin olive oil
2 Tbsp. Minced garlic
1 x Shallot, chopped
1 tsp Crushed red pepper flakes
3 x Tomatoes, peeled, seeded and minced
4 lrg Idaho potatoes, peeled
3 x Egg yolks
1/2 c. Grated Parmesan cheese
1 tsp Salt
1 tsp Pepper
1/4 lb Mozzarella cheese, cut into 1/4-inch dice
3 x Egg whites, slightly beaten till frothy
1 1/2 c. Bread crumbs Vegetable oil for frying

Direcciones

To make the sauce: Heat the extra virgin olive oil in a small pan over medium heat. Add in the garlic and saute/fry till beige. Add in the shallot and cook till translucent/soft and the garlic is a light golden brown color. (Do not let the garlic burn or possibly it will taste bitter.) Add in the pepper flakes and saute/fry for about 10 seconds more. Add in the tomatoes and simmer for 15 to 20 min.
To make the croquettes: Preheat the oven to 200 degrees F.
In a saucepan, boil the potatoes till tender. Drain the potatoes, place on a sheet pan, and allow to dry in the oven for about 5 - 10 min. Pass the potatoes through a food mill or possibly ricer (passatutto) and let them cold in a bowl. Stir in the egg yolks and the Parmesan cheese. Season with the salt and pepper.
Place 2 Tbsp. of the potato mix in the palm of your hand and make a small ball. Make an indentation in the center with your thumb. Place 3 cubes of the mozzarella in the center and bring up the sides of the potato mix to cover it. Healthy pinch it well and then roll it between the palms of your hands till it forms a stick about 2 1/2 inches long. Repeat the process. Once you have all the potato sticks done, roll them in the egg whites, then in the bread crumbs. Remove excess crumbs and again roll them lightly between the palms of your hands to set the bread crumbs.
Pour vegetable oil to a depth of 2 inches into a skillet and heat till a drop of batter dropped into the oil rises right away. Deep fry the croquettes till golden, drain on paper towels, and serve immediately with the sauce on the side for dipping.
Yield: 8 servings as an appetizer or possibly snack