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Grana-Padano Croquette
Frank Manes

Grana Padano Croquette on a Salad of Young Shoots

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Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Starter
Cuisine: Italian, Fusion, European
Ingredients Method Notes

Ingredients
  

  • 200 g Grana Padano grated
  • 300 g Emmenthal grated
  • 300 g flour
  • 150 g breadcrumbs
  • 100 g egg white
  • 1 l milk
  • 150 g butter
  • 1 pinch nutmeg
  • Salt ground pepper, to taste
  • Salad of young shoots mesclun
  • Frying oil

Method
 

  1. Prepare the base: Melt the butter in a saucepan and stir in 150 g of flour, mixing constantly.
  2. Make the mixture: Add the hot milk gradually, whisking to avoid lumps.
  3. Add the cheeses: Stir in the Grana Padano and Emmenthal. Season with salt, pepper, and grated nutmeg.
  4. Chill: Mix well until homogeneous, then pour onto a plate. Chill in the refrigerator until firm.
  5. Shape and coat: Once cooled, form the mixture into small balls. Bread each one successively in flour, egg white, and breadcrumbs.
  6. Fry: Deep-fry in hot oil at 180°C until golden brown. Drain on paper towel.
  7. Serve: Arrange the croquettes on a mesclun salad dressed with a light vinaigrette.

Notes

Recipe : Frank Manes
Discover more on Grana Padano's website
www.granapadano.it

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