Croquettes of pumpkin and ginger, tasty cheese and aromatic thanks to the presence of ginger, of Rosemary and Sage. Since this is Tots read and vitamin, I decided to cook them in the oven instead of frying them. I was afraid you were Golden and tasty little (you know that I'm a fan of good fried Sicilian done right), and the result was great: they came out Golden and crisp, and soft inside. I only say that my partner, that is truly compliments Park, If you eat all telling me they were great.
Ingredients for 4 people:
- 500 grams of pumpkin Red
- a big potato
- a sprig of Rosemary
- 2 Sage leaves
- a handful of parsley
- 2 slices of ginger
- 6 tablespoons of grated bread stale
- 80 grams of grated pecorino cheese Dop
- 1 whole egg
- salt and pepper
- peanut oil for frying as required
- stale breadcrumbs to the Breading
Preheat oven to 200 degrees static. Wash the pumpkin, cut into pieces and cook for 45 minutes along with potato (washed and unpeeled) above the oven. Then blend everything in a blender along with ginger. Finely chop the Rosemary, parsley and Sage and merge them with pumpkin. Add the egg, the breadcrumbs, the cheese and stir with a spoon until mixture is smooth. If you look a little’ too soft, Add some more’ breadcrumbs and pecorino cheese, but do not overdo it because otherwise the croquettes are dry. Season with salt and pepper. With hands slightly moistened to form wide, flat dumplings (like medallions) and dip in breadcrumbs.
Preheat the oven to 180 degrees-ventilated, line a baking sheet with parchment paper and oil it lightly. Top pumpkin croquettes, Sprinkle with a little olive oil and bake for 20 minutes, turning them occasionally so that dorino evenly. Churning out, allow to cool for five minutes and serve.
THE PAIRING: Fragrant and spicy cakes go well with aromatic wines such as Gewurztraminer South Tyrol Alto Adige Doc. We chose the one produced by cantina di Tramin, with a bouquet of flowers, tropical fruits and spices, warm and soft flavour.