Starter
Pasta Crocchè
1 hServes 4Nutri-Score C€€
C
1 h
1 hPasta Crocchè
what you need
Ingredients
short pasta (cooked and cooled)Grains250 g
milkDairy250 ml
butterDairy30 g
flourPantry50 g
grated parmesan (grated)Dairy60 g
mozzarella (diced and drained)Dairy150 g
eggsDairy2 pieces
breadcrumbsBakery150 g
saltSpices5 g
black pepper (ground)Spices1 g- sunflower oil (for frying)Pantry1 litre
per serving
Nutrition
581kcal
- Carbs
- 53 g
- Proteins
- 20 g
- Fat
- 33 g
what you’ll use
Tools
Saucepan
Mixing bowl
Frying pan
Slotted spoon
step by step
Method
- Step 1
Cook the pasta
- Boil the pasta in salted water until al dente.
- Drain and let it cool slightly.
- Step 2
Make the béchamel
- Melt the butter in a saucepan and stir in the flour.
- Pour in the milk gradually, whisking until thick and smooth.
- Season with salt and pepper and stir in the parmesan.
- Step 3
Combine the mixture
- Mix the pasta into the béchamel.
- Fold in the diced mozzarella.
- Spread the mixture on a tray and let it cool completely.
- Step 4
Shape and bread the crocchè
- Shape the cooled mixture into small cylinders or balls.
- Beat the eggs in a bowl and place the breadcrumbs in another.
- Coat each crocchè in egg, then in breadcrumbs.
- Step 5
Fry until golden
- Heat the oil in a frying pan.
- Fry the crocchè in batches until golden and crisp.
- Drain on paper towels and serve hot.
most cooked first