TORTA PASQUALINA (SAVOURY EASTER PIE) CROQUETTES
Easter is a happy time to be spent outdoors with the people we love. A colourful table, a lunch created with love and an original reinterpretation of the classic savoury Easter pie, which belongs to the ancient Ligurian culinary tradition.
TALENT: FRANCESCA PISANU
Preparation time: 30 minutes
Cooking time: 5 minutes
Doses for: 5 croquettes
Ricotta cheese 300 g
Boiled spinach 200 g
Parmesan cheese 50 g
Breadcrumbs 100 g
Le Naturelle Deluxe eggs 3 (2 for breading)
Le Naturelle Deluxe eggs 5 boiled
Salt, pepper, flour q.s.
Rocket for garnish
Peanut oil for frying
Elegant Mini Forks
Put the ricotta, spinach, parmesan, breadcrumbs, egg, salt and pepper in a bowl.
Mix everything with a fork until obtaining a thick mixture.
Take a little dough with one hand, place the hard-boiled egg in the centre and cover with more dough on top to form a croquette. Roll first in the flour, then in the beaten egg and in the breadcrumbs.
A few minutes in the hot oil and the croquettes are ready!!
Amaze guests with a simple but original presentation: serve the croquettes on a bed of soft rocket in the Decor Gondolas and insert either a Flower Skewer, a Gourmet Skewer or an Elegant Mini Fork into each portion.
The croquettes taste great hot or cold, therefore they are ideal for the Easter Monday picnic or Easter breakfast.