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crocchetta

CROCCHETTA

A croquette is a small breadcrumbed fried food roll. Mashed-potato-filled croquettes are often served as a side dish in winter holiday meals, such as Christmas. The croquette (from the French croquer, “to crunch”) gained worldwide popularity, both as a delicacy and as a fast food.

Ingredients:
Potatoes – 600 grams
Fresh Garlic – 1
Confit Garlic – 1
Butter – 35 grams
Panko – 100 grams
Egg – 10
Flour – 75 grams
Provolone – 65 grams
Salt and Pepper To Taste

Directions:
We start by peeling and boiling the potatoes. As they get cooked, we drain and mash them. We add to Mashed Fresh Garlic, Confit Garlic, Butter, Grated Provolone Cheese, Salt and Black Pepper. We mix all the ingredients together.

Cut the Mozzarella Block to finger length, portion the potato to 60grams. Place the cheese in the middle of the potato and cover, creating a finger shape with the cheese in the middle.

In three different containers, add flour, egg and panko. Roll the potato finger first in flour, then in the egg and finally in the panko. Repeat by rolling the potato in egg and panko ONLY. Put into the fridge.

Fry the croquettes in Oil when ready to serve.

Serve three Croquettes with freshly grated parmesan on top.

LINGUINE VONGOLE

Linguine vongole, italian for “spaghetti with clams”, is a dish that is very popular throughout Italy, especially in Campania. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent. The clams are then added to the firm pasta, along with salt, black pepper (or red pepper), and a handful of finely chopped parsley.

Ingredients:
Linguine – 125 grams
Clams – 25 grams
White Wine (Non-alcoholic) – 50 ml
Olive Oil – 45 grams
Parsley (chopped) – 15 grams
Salt and Pepper To Taste

Directions:
In a pan add sliced garlic and extra virgin olive oil fry slowly for about 3 minutes, then add clams and white wine, cover with the lid. When the clam shells have cooked in the same time cook the linguine in boiling water. When the white wine has reduced add some pasta water to the pan. Toss the linguine with the clam sauce. Add salt and pepper to taste.

Serve by plating the pasta nicely into the bowl, add the clams and clam sauce on top. Finish off with the chopped parsley.

liguine
meatballs

MOTORINO MEATBALLS

A motorino meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce.

Ingredients:
Meatball
Mince Veal – 1.225kg
Heavy Cream – 700 grams
Pecorino (grated) – 68 grams
Panko – 163 grams
Egg – 1
Salt and Pepper To Taste
Basil Garnish

Tomato Sauce
Canned Peeled Tomato – 250 grams
Garlic (chopped) – 2 Cloves
Olive Oil – 60 grams
Salt and Pepper To Taste

Directions:
Mix all the ingredients in one bowl for the meatball. Portion them to 80 grams each and roll into balls. After opening the can of peeled tomatoes, crush them or use hand blender, blend once ONLY. Sautee the garlic in the Olive Oil and add the tomato, finish with salt and pepper to taste.

First roast the meatballs in the oven at 170 degree Celsius for 10 minutes then transfer them into the tomato sauce to cook them through for about 20 minutes.

Serve three balls per order, freshly grated pecorino cheese on top and finish off with chopped basil.