Apple croquettes and bruschetta with Tropea red onions IGP
Amount for 15-20 croquettes:
400g yellow potatoes
1 large rennet apple
2 tablespoons 16 month-old Parmigiano Reggiano cheese
1 organic egg
2 tablespoons flour
1 tablespoon hot curry powder
extra-virgin olive oil as required
salt and pepper
For the breading:
breadcrumbs as required
2 tablespoons milk
Valbona Bruschetta Time Calabrian Onions IGP
1 - Wash the potatoes well and put them in a pan with plenty of cold water, bring to the boil and cook until soft. Peel them while they are still warm and mash them with a potato masher into a bowl.
2 - Wash and peel the apple and remove the core, grate it finely, like puree, and add it to the potato. Add the grated Parmigiano Reggiano cheese, flavourings and spices. If the mixture is too soft, add 1 or 2 tablespoons flour. Finally, add the egg and mix well to obtain an even mixture, which should be left to stand for about 10-15 minutes in the fridge to become firm.
3 - Meanwhile, beat the egg with the milk, salt and pepper in a bowl and put the breadcrumbs in another.
4 - Then take the mixture and begin to make some croquettes. Take a tablespoon of mixture at a time and use your hands to make some small cylindrical shapes. With a fork, gently press them to create the shape. Then dip them into the beaten egg and roll them in breadcrumbs. Continue in this way and use up all the potato and apple mash, gradually arranging the croquettes on a baking tray lined with baking paper. Sprinkle the surface with extra-virgin olive oil and bake them in a pre-heated oven at 200°C, until golden brown.
5 - Remove them from the oven and serve with a little dish of Valbona Bruschetta Time Calabrian Onions IGP so that everyone can dip the croquettes into the sauce.