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Cucinare Italy - Beetroot croquettes

Beetroot croquettes

Difficulty: Low Preparation: 25 min
Serves 2
2 precooked beets | 2 eggs | Flour to taste | Breadcrumbs to taste | Peanut oil to taste
Salt to taste.

For the salad: Endive to taste | 150 g of mixed nuts (walnuts, pine nuts and almonds) | Soy sauce to taste | Salt and Pepper To Taste.
For the fondue: 150 g of cheese | Nutmeg to taste | 200 g of fresh cream | 200 g of milk

1. Let’s cut the beets into cubes and pass them, twice, in flour, eggs and in breadcrumbs. We fry the croquettes in deep seed oil until golden brown and then drain them on kitchen paper. Let’s salt them.

2. We heat the milk and cream in a saucepan, on low flame. We add a pinch of walnut moscata and grated grappa cheese grossly. We mix it up to obtain a homogeneous fondue.

3. Cut the endive into julienne strips and put it in a bowl, add the dried fruit, season with the soy sauce, salt and pepper. We serve the croquettes on a bed of salad, accompanied by fondue.

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