Recipe
Total time: 20 minutes of preparation / 50 minutes of cooking
Difficulty: Low
For 6 persons
Cacio e Pepe croquettes are the richest version of classic potato croquettes. A recipe inspired by the taste of the famous first course of Roman cuisine, made with grated pecorino and freshly ground pepper, ideal as a starter for a lunch or dinner with friends.
To prepare them, simply boil the potatoes in cold water, peel them while still hot, mash them with the tines of a fork, then mix them in a bowl with the grated cheese, l whole egg and a generous grind of pepper. . . Once you have formed many cylindrical croquettes with your hands, simply dip them in the beaten eggs, then coat them with breadcrumbs and finally fry them in the boiling seed oil until they are soft. are golden: the result is fragrant pieces on the surface. on the outside and soft in the center, also ideal for a homemade aperitif accompanied by creamy mayonnaise or a delicate yogurt sauce.
For a delicious dark effect, you can add a cube of smoked scamorza or fontina to the dough. For a lighter result, you can place the croquettes on a baking tray, drizzle them with extra virgin olive oil then bake them in the oven at 200°C for around 15 minutes.
If you wish, you can enrich the preparation with diced cooked ham or crispy bacon, or season everything with a sprig of parsley or another aromatic herb of your choice.
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