I fell back on kibble. Today I present the croquettes of swordfish, Mint and Zucchini, soft and tasty, accompanied by a spicy tomato sauce, small. Indeed, very spicy. Maybe the picture is not clear, but the background is the garden of my Beach House and meatballs are laid on the leaves of the Sycamore tree that grows in front of the balcony of my room. The croquettes are very easy to prepare: swordfish and Zucchini are used and for cooking is simply the short time FRY. The spicy sauce gives the dish that 'sprint’ that offsets the sweetness of Zucchini. Place the swordfish and mint croquettes in the middle of the table during the cocktail, I will remain a.
CROCCHETTE ZUCCHINI AND SWORDFISH (easy recipe)Print This
- FOR CROCCHETTE
- 300 grams of swordfish
- 2 green Zucchini
- 40 grams of grated pecorino cheese Dop
- 20 grams of shredded PDO Parmigiano Reggiano
- 1 clove of garlic
- fresh mint as required
- salt and pepper
- 2 slices of sandwich bread
- whole milk as required
- 1 egg
- peanut oil for frying as required
- wart just enough to coat the croquettes
- FOR THE SAUCE
- 250 millilitres of tomato sauce
- half an onion
- sugar as required
- salt to taste
- a chili pepper
- extra virgin olive oil as required
Coarsely chop the swordfish with knife, then finely chop the garlic and Mint. Grate the zucchini in a colander and put two pulp: Sprinkle with salt and cover them by placing a weight on top so they lose the vegetation water. Put the bread in a bowl with a few tablespoons of milk, not too.
Now mix together in a large bowl the zucchini well wring, the bread also wrung, the swordfish, Mint, pecorino, the dough and the egg. Mix thoroughly (I dough with your hands) and season with salt and pepper. Form with this compound round nuggets as big as a ping-pong ball and dip them carefully in lightly salted grits. FRY in peanut oil.
For the sauce, Finely chop the onion and fry over low heat in a saucepan with a little extra virgin olive oil. When withered unite the tomato sauce, a pinch of sugar (adjust the amount according to your taste, I like sweet sauce), salt and pepper cut in thin slices if you like very spicy. If you like little spicy put it whole and take it out after a few minutes of cooking. Simmer the sauce until it looks quite restricted, must be a sauce very pulled and very intense.
Serve the hot croquettes with sauce on the side.
THE PAIRING: We would like to suggest a Sicilian beer with this seafood dish it's paired with a spicy tomato sauce. And the choice falls on Paul Bricius Special Ale, It is characterized by a rich foam, with scents of citrus, honey, wheat and a slight bitter note, making it pleasant.