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PrintBASIL AND PANCETTA CROQUETTES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Line an 7 inch square, shallow dish with baking parchment.
- Melt the butter in a large frying pan and gently fry the onion, pepper and pancetta for 10 minutes until just starting to brown.
- Add the flour and cook, stirring, for 1 minute.
- Gradually blend in the milk to make a smooth sauce.
- Boil for 2 minutes, stirring, until very thick.
- Stir in the cheese, basil and salt and pepper.
- Turn the mixture into the lined tin, spreading it evenly.
- Cool, and then chill for several hours or overnight until firm.
- Turn out the mixture on to a board, peel away the paper and cut it into pieces.
- Dust in flour, then dip each in the beaten egg and cover thickly in breadcrumbs.
- Heat oil to a depth of 2 inches in a large, heavy-based saucepan or deep-fat fryer until a sprinkling of breadcrumbs sizzles on the surface.
- Fry the croquettes, in batches, until golden.
- Drain on kitchen paper while frying the remainder.
INGREDIENTS
- 100 grams butter
- 2 small onion, finely chopped
- 2 red or orange pepper, cored, deseeded and finely chopped
- 200 grams pancetta, finely chopped
- 100 grams plain flour, plus extra to dust
- 500 ml milk
- 200 grams Tetilla cheese, grated
- 50 grams basil leaves, shredded
- 4 eggs, beaten
- 250 grams white breadcrumbs
- Cooking oil, for deep-frying
- Salt and pepper
11 comments for “Basil and Pancetta Croquettes”
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