Porcini and Ruote di Carro Crocchette

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Prep Time: 45 minutes

Cook Time: 15 minutes

Number of Serves: 2

Ingredients:

For the Croquettes:

• 40g Butter Del Bocia salted butter
• 30g Plain flour Moretti OO flour
• 300ml Full cream milk
• 10g Porcini powder Naturbosco
• 5 cloves Garlic, minced
• 5 Shallots, finely diced
• 1/4 bunch Chives, finely sliced
• 10g Dried porcini, rehydrated in cold water Naturbosco
• Salt & Pepper to taste
• 150g Ruote di carro pasta Rustichella d’Abruzzo
• 30g Parmesan, grated Montanari & Gruzza grana
• 30g Pecorino Romano, grated FOI pecorino Sardo from Sardinia
• 30g Mozzarella cheese, grated

For Crumbing:

• 100g Panko bread crumbs
• 60g Plain flour Moretti OO flour
• 1 Egg
• 15ml Milk
• 5 sprigs Parsley, finely chopped
• 10g Pecorino Romano, grated FOI pecorino Sardo from Sardinia

Method:

1. Prepare Pasta:

• Bring a large pot of salted water to a boil.
• Add Ruote di Carro and stir for 15 seconds.
• Cook the pasta al dente according to packet instructions.
• Drain and set aside.

2. Prep Ingredients:

• Grate Parmesan, Pecorino Romano, and Mozzarella; set aside.
• Mince garlic, finely chop shallots, slice chives.
• Drain the rehydrated porcini; set liquid aside for a future recipe.
• Finely chop the rehydrated porcini.

3. Prepare Crumbing Set:

• In separate shallow bowls, place plain flour (seasoned with salt and pepper), whisked egg with milk, and a mix of Panko bread crumbs with grated Pecorino and chopped parsley.

4. Make Bechamel Sauce:

• In a large pot, melt butter over low heat.
• Add shallots and garlic, sauté until softened.
• Stir in plain flour, constantly stir for 3-4 minutes.
• Gradually add cold milk, stirring until a smooth sauce forms.
• Add chopped porcini, chives, and grated cheeses; stir until melted and smooth.
• Adjust seasoning to taste.

5. Combine Pasta and Bechamel:

• Gently stir the cooked pasta into the bechamel sauce.
• Transfer the mixture to a greased deep dish and refrigerate until set.
• Cut into 12 even pieces, dust with flour, dip in egg wash, and coat with seasoned bread crumbs.
• Refrigerate for 1 hour to firm up.

6. Fry Croquettes:

• Heat oil in a saucepan or deep fryer to 180 degrees.
• Fry 2-3 croquettes at a time until deep golden.
• Drain on a cooling rack over a baking tray.

7. Serve:

• Keep cooked croquettes warm in an oven set to 100 degrees.
• Serve with your favourite condiments.