Take our passion product Mortadella and use it in our new recipe to make the perfect mouth-watering croquettes:
• 500 ml of milk
• 4 tablespoons of extra virgin olive oil
• 60 g of flour
• 2 tablespoons of grated Parmesan cheese
• 50 g of mortadella Veroni in cubes
• 40 g of peas already cooked
• 2 eggs
• nutmeg
• bread crumbs
• peanut oil for frying
• salt
• pepper
The instructions
1. Prepare the béchamel sauce by heating the oil in a thick-bottomed saucepan.
2. Add the whole flour in one shot and toast it over medium heat, stirring constantly. Pour the milk, without ever turning and thicken for 5 minutes.
3. Add the grated Parmesan. Season with salt, pepper and add nutmeg to taste. Continue cooking for another 20 minutes over low heat, stirring often. You will have to obtain a thick béchamel to which you add the mortadella cut into very small cubes and then the peas.
4. Stir and cool to room temperature. Transfer to the fridge for 1 night.
5. Take a spoonful of béchamel at a time and, with wet hands, form the croquettes you place on a plate. Pass them first in the beaten eggs and then in the breadcrumbs in order to cover them well.
6. Fry them, a few at a time, in peanut oil until they are golden. Dry them with absorbent paper. Add salt and serve immediately.
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