Stay at home, listen to Mozart and enjoy cooking

Staying at home in these days is a good opportunity for spending more time with family. For this reason, let’s cook something appetizing for our loved ones. We need good local potatoes, asparagus, garlic, onion, extra virgin olive oil, some typical Toscanello cheese, an egg, rosemary, oregano, salt, pepper and breadcrumb. Choose your preferred music to listen to while you are graciously following the rhythm of the recipe.

1. After steaming cubes of small pealed potatoes (let’s say about 8 small potatoes for 4 people), mash them and add a sprinkle of sea salt. Peal 8 asparagus and cut into small round pieces (please, do not forget to remove the lower stringy end). 2. In a pan with three or four soup spoons of warm extra virgin olive oil, add an idea of garlic, some chopped onion, rosemary, and the asparagus. 3. Cook for about five minutes and then, in a bowl, add the asparagus and the oil juice to the mashed potatoes. 4. Mix well all together and add one egg, the grated Toscanello cheese (4 generous soup spoons), some breadcrumb and a sprinkle of pepper and oregano. 5. In small greasy pans made of clay, pour a couple of soup spoons of the mixture making a first lower layer, then a second layer with mozzarella, and again add more of the mixture and make a third and last layer. Add a sprinkle of breadcrumb on top and some drops of extra virgin olive oil. 6. Bake the flans in the oven for about 20/25 minutes 220°C.

Potatoes and Asparagus Croquettes
Potatoes and Asparagus Croquettes

If you have more of that mixture, it would be nice to prepare also small croquettes by adding some all purpose flour as ingredient to it. Leave the mixture in the fridge for 2 or three hours and then make some squared gnocchi (you won’t be able to work the mixture too long). Fry them golden and crisp in extra virgin olive oil and serve them hot as snack with fried tomatoes (cooked very fast in extra virgin olive oil with some garlic and onion, a sprinkle of salt) and slivers of tasteful Toscanello cheese on top. Enjoy the dishes with your loved one and please, stay at home!

Shrimps potatoes croquettes: a tasteful appetizer-idea for children and older children

Hallo! Have you got in mind to prepare something appetizing for your dear ones at the week-end? Well, you might follow this tasteful warm suggestion we are going to explain about, which will make mouth watering both to children and older children. 

Ingredients you need for preparing the croquettes: good local potatoes, fresh pink shrimps, ginger, scallion, white wine, fresh dill, chili pepper, an idea of garlic, breadcrumbs, salt, fresh butter. As for the right proportions among the ingredients, please, feel free to choose the correct balance according to your tastes, e.g. more or less potatoes or more or less pink shrimps. Then, in order this delicious recipe to be successful, you need to split the process for preparation in two phases.

First phase : steam the potatoes on the day before you have in mind to prepare the croquettes and leave them to rest in a cool place (e.g. in the fridge). This is because when you will bake them in the oven or you will fry the croquettes, they won’t flake off.

Second phase : On the day you are going to make the croquettes, mash the potatoes and add a sprinkle of salt. Sauté the shrimps in extra virgin olive oil, add chopped scallion, grated ginger, an idea of garlic, fresh dill, then pour some white wine, let it to evaporate, and, in the end, add a sprinkle of salt and chili pepper. As soon as the shrimps get cooler, chop and add them to the mashed potatoes, more dill. Besides, you will need to add one or two handfuls of breadcrumbs, so the mixture will be more thick and homogeneous, in order to be worked in small portions in your hands, when you make croquettes. Once croquettes are done, place them accurately on a baking tray and leave a knob of butter on the surface of each of them. Bake the croquettes in the oven (220° C) for about 10/15 minutes and serve them warm, golden, crisp and fragrant. By the way, I may suggest to pair the croquettes with a home-made cream of green peas: perhaps you can enjoy decorating the dish with quenelles made of it, what do you think?

I hope you will enjoy this recipe and wish ‘buon appetito’!

PS. I have poured few drops of an excellent fresh Béarnaise Provençale Sauce (made in Sweden) on top of the croquettes and they taste sublime!