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
INSTAGRAM: @sweet_bakery_francy
Difficulty: Easy
Preparation time: 30 minutes
Cooking time: 5 minutes
Doses for: 5 croquettes
Ingredients
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
Decor Gondolas
Flower Skewers
Gourmet Skewers
Elegant Mini Forks
Method
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!!
Plating
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.
Perfect for:
The croquettes taste great hot or cold, therefore they are ideal for the Easter Monday picnic or Easter breakfast.
