Perch croquettes with organic artichoke pesto

1 h

400g skimmed milk

160g perch

150g cow's milk ricotta cheese

130g dry bread

40g grated Parmigiano Reggiano cheese

30g breadcrumbs

3 cloves of garlic

1 egg

1 tablespoon chopped parsley

¼ glass of dry white wine

Nutmeg as required

Salt and pepper

Extra-virgin olive oil

For the pesto:

185g Valbìo sliced Organic Artichokes

40g extra-virgin olive oil

20g capers (washed well)

 1 tablespoon chopped parsley


1 - Put the dry bread in a bowl with a high rim and moisten it with the milk, leaving it to soak until it is easy to mix.

2 - Boil the perch in a pan, for a few minutes, with the white wine, garlic and a pinch of salt.

3 - Mix the soaked bread with the fish, ricotta cheese, drained well, grated Parmigiano Reggiano cheese, breadcrumbs, egg, parsley, nutmeg, a pinch of salt and some freshly ground black pepper.

4 - Let the mixture stand in the fridge for 15 minutes, then, using two tablespoons, form some balls that you will place on rectangular strips of baking paper and place together, one by one, twisting the two sides to create the shape of a sweet.

5 - Bake the croquettes in the oven at 180°C for 40 minutes and serve them hot, not boiling hot, without the wrapping.

 6 - Meanwhile, pound or blend the drained Valbona artichokes with the capers, parsley and olive oil. Serve the pesto as an accompaniment to the perch croquettes.