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Ingredients
- Grana Padano, grated 200 g
- Grated Emmenthal 300 g
- Flour 300 g
- Breadcrumbs 150 g
- Egg white 100 g
- Milk 1l
- Butter 150 g
- Nutmeg 1 pinch
- Salt, ground pepper to taste
- Salad of young shoots
- Frying oil
Instructions
- For the Grana Padano croquettes, melt the butter in a saucepan and stir in 150g of flour, stirring constantly. Add the hot milk and whisk to avoid lumps. Add the parmesan and the grated Emmenthal and season with salt, pepper and grated nutmeg. Mix well to obtain a homogeneous mixture. Put the mixture on a plate and chill in the fridge.
- Once cooled, form balls and bread them one by one in flour, egg white and breadcrumbs.
- Fry in vegetable oil at 180° until golden brown.
- Serve the croquettes with a mesclun of young shoots in vinaigrette.
Recipe :Â Frank Manes
