Mortadella And Ricotta Croquette On Cheese And White Truffle Cream
I love Emilia. A region that smells like balsamic vinegar, Parmisan cheese, mortadella and authenticity. I love Emilian people too. Their hospitality and their inborn frankness. Emilians choose the efficency, the practicality, they are pragmatic souls, but they use their hearts in every little action. I have decided to dedicate to these people a simple recipe, but with a big value: genuineness.
Mix the ricotta cheese with Parmigiano Reggiano cheese and leave it 20 minutes in fridge. When it is cold put the mortadella cube inside the mixture. Make a ball with your hands and put the beaten egg inside it. Put the ball in breadcrumbs.
Fry it in boiling hot peanut oil at 180° C. On the serving plate put the T&C Cheese and white truffle cream first and then the croquette over it. Serve it hot.
INGREDIENTS FOR 1 PERSON
30 g sheep’s ricotta
150 g Parmigiano Reggiano cheese
15 g T&C Cheese and white truffle cream
breadcrumbs as required
7 g mortadella (1 little cube)