About 18 croquettes
Are you getting ready for party season? Easter is around the corner and I’m sure some of you will host the legendary Easter lunch. Personally I’m starting working on the menu for Her Majesty’s First Communion party.
Every time I work on a menu for an event, I always start from the appetizers. After all they are the “preview” of the quality of the food that will be served during the event. They are critical to help creating that magical atmosphere (along with champagne glasses and colorful cocktails, of course!) when everybody gets to be cheerful and relaxed and starts to have a good time.
Potato croquettes are pretty popular in my house and they are such a tasty appetizer. I usually dip the croquettes in some bread crumbs and fry them in olive oil. However, an idea has been fluctuating in my mind lately. With the same potato mixture, I wanted to make something a little more sophisticated from the presentation point of view and a little less messy from the cooking point of view. So I put the mixture in a mini muffin pan, added cheese and bacon on top of every muffin and baked them. The result was fantastic. The crunchiness of the top contrasted beautifully with the softness of the inside. After the first tasting of my little experiment, I had a few croquettes left, so I warmed them in the oven the next day. And they tasted just perfect! A total blessing when you have to cook for a party, since they can be made the day before.
This recipe is just my basic mashed potatoes to which I add a couple of yolks. I tend to keep food pretty simple because of Her Majesty’s taste. However, feel free to use your own mashed potato recipe instead or to adapt mine the way you like, by adding a few herbs for example. After all, recipes are just suggestions that every cook should change according to their taste. 🙂
3 medium size potatoes
2 Tbsp, butter
1/2 cup, heavy cream or milk
6 Tbsp, grated Parmigiano cheese
2 egg yolks
3 oz, pancetta, finely chopped
1/2 cup Emmental cheese, shredded
Ground black pepper
Preheat oven to 400F.
Peel the potatoes, cut them in half and rinse them under running water. Bring a pot of water to simmer and place the potatoes in the pot. Cook the potatoes for about 30 minutes or until they are cooked through. Check with a fork: if the fork easily slides into the potatoes with no resistance, the potatoes are done.
In a non-stick pot, melt the butter on a very low heat. Drain the potatoes and, when the butter is completely melted, place them into the pot. With the help of a potato masher, mash the potatoes very well. Add the Parmigiano and the heavy cream and mash again. Add some salt, pepper and nutmeg (to taste) and toss to coat. Turn the burner off and let the mashed potatoes cool down for about 10 minutes. Add the yolks and toss to coat.
Place the potato mixture into a pastry bag and fill the greased and floured molds of a mini muffin pan. Sprinkle the top of each muffin/croquette with some shredded cheese and some pancetta and bake for about 15 minutes.
Remove the muffin pan from the oven and let the croquettes cool for at least 10 minutes before taking them out of their mold – otherwise they will fall apart.
Serve with a glass of what you like the most (in my case champagne! 😉 )
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