Croquettes Meatball

Croquettes,
meatballs & co.

Croquettes, meatballs & co.
Meatballs, rissoles, etc. are the ideal example of the widespread trend that mixes tradition,
unusual combinations and a particular attention paid to everything we eat, in terms of quality,
but also in terms of quantity. This is why many of the recipes we propose, as in the best of
traditions, are culinary adaptations of yesterdays leftovers, re-elaborated versions of a few
ingredients left in the kitchen, already cooked or yet to be so. Meat, milk, stale bread or boiled
potatoes, all kinds of legumes or eggs, not to mention the classic pieces of cheese that every
family has left over, too small to re-elaborate as an entire dish, but too big to leave in the fridge
to go off. In Italy polpette (the name that encompasses meatballs and croquettes) are an actual
category of the traditional cuisine, as they are in many other countries both near and far.
A concept to which weve decided to dedicate an entire book, because there are so many
ways to make them, prepare them and savour them, amongst the most enticing and unusual
recipes, theres room for all the most common ingredients found in our kitchen.
Croquettes,
meatballs & co.

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Tipolitografia Trullo s.r.l. Rome
Cover
Front: Claudia Gargioni
Back: Elisa Andreini, Chiara Bellasio, Ilva Beretta
Once upon a time
Getting to the heart of things
Around the world in 80 meatballs
Leftovers forever!
11
Spice up your life!
12
In the beginning
13
Bright ideas
15
Back to basics
16
Man cannot live by croquettes alone
19
GOURMET RECIPES For connoisseurs
21
IN THE FRYING PAN Fried croquettes
47
MELT IN YOUR MOUTH With cheese
65
VEGGY & TASTY For vegetarian foodies
85
LADY AND THE TRAMP MEATBALLS To delight the kids
103
SO MOREISH Its time for an appetizer
121
Thematic index
138
Chapter index
140
SUMMARY
Who was it that first thought of chopping up ingredients and combining them in a small
portion so that all the flavours could be tasted as they mingled together? Its impossible to
say, also because elaborating food, chopping it and mixing it together has been part of
mankinds culinary instinct since we began to mill corn to make flour and subsequently bread
was invented.
Thanks to Apicio, an ancient Roman gourmet mentioned in the works of Seneca, we know
that the cooks of ancient Rome were experts in preparing various kinds of meatballs, which
were popular above all because at that time they ate lying on couches. The tendency that
all Roman cooks had, of chopping or mincing everything and then putting it back together in
another form, was a peculiarity that marked the cuisine of the period, the idea was to give
each dish a different shape to the one it originally had so that, during the dinners that went
on until the small hours of the morning, the guests could have fun guessing which meat the
various meatballs were made of. However, according to historical sources, it appears that
the first person to use the word polpette, the Italian name for meatballs and croquettes,
to refer to a dish created on purpose was Maestro Martino, in 1450, in his recipe book
entitled Libro de Arte Coquinaria (Book of Culinary Art), an extremely precious historical
document that has helped understand the food culture at court in the 15th century, seeing
that Martino was head chef at the castle of the Camerlengo, who was also at that time
Patriarch of Aquileia. Martino was a highly cultured man, he used the pastiche technique,
combining types of food that apparently didnt go together, such as cheese, vegetables,
meat and spices, and we must thank him for one of the most delicious inventions ever. We
must also say that Pellegrino Artusi, another great Italian chef, was decidedly wrong when
he said that anyone, even a donkey, could make meatballs.
You try getting the quantities wrong
As our Grandmothers taught us, in the past they used to make croquettes or rissoles with
a mixture of bread, eggs and cheese, they were usually oval and flattened because they
were hand made, and once they had been prepared they were fried in a frying pan full
of oil heated on the stove. Meatballs made with minced meat were, on the other hand, a
dish for wealthy families and were only prepared on special occasions, while nowadays,
often, theyre the best way of using up the leftovers in your fridge. As they say times may
change, but the flavour remains.
7
ONCE UPON A TIME
GETTING TO THE HEART OF THINGS

Its true, when theyre ready, nicely mixed and breaded, no one will know exactly what
ingredients youve used, but if you dont take care to follow the basic rules, you can be sure
that, as soon as they take their first bite, you wont be able to fool anyone. As far as the
basic ingredients are concerned its easy. If you use stale bread make sure that its bread
thats solid inside the crust, made with durum wheat, capable of coming back to life when
soaked in water or milk, instead of just going mushy. So its best to avoid rolls or baguettes,
which wouldnt give the final mixture the right consistency.
As far as the eggs go, its always better to use fresh eggs laid the same day, preferably from
hens raised organically, both for the taste and for preserving reasons, seeing that obviously
the fresher they are the longer youll be able to keep the meatballs or croquettes once
cooked in the fridge in order to heat them up and eat them again.
The same thing goes for the minced meat. Often, if you buy it in a supermarket, it deteriorates rapidly or looses its liquids too quickly during cooking, both of which are situations that
could well compromise the end result of your work. So always make sure that you cook with
meat that comes from a farm you know, or from somewhere that guarantees transparency
of the production chain.
For vegetarian recipes, on the other hand, try to use seasonable vegetables when possible.
And if you dont believe it, give it a try Youll see how the same ingredients, broccoli,
aubergines or green beans, will give you a decidedly different flavour when used at the
right time of year. Sure, sometimes you can break the rules, but there are so many different
variations of croquettes and meatballs that in each period of the year youll be able to satisfy
your palate without a doubt. Because remember: every croquette and every meatball has a
tasty heart and its up to you to find it.
Seeing that the habit of chopping and mixing food, as weve already said, has been part
of the human instinct from prehistoric times, its easy to understand why there is no corner of
the world where they dont make some kind of meatball or croquette, some famous others
much less so, using of a mixture of various ingredients. Without straying too far from Italy,
and remaining in the area of the so-called Mediterranean diet, in Greece they make fried
meatballs known as keftdes that, along with the minced meat, are made with chopped
onion and mint. In Chinese cooking, which nowadays we know fairly well, meatballs are
prepared with minced pork and are usually boiled, theyre rather large and eaten with the
omnipresent soy sauce.
In Scandinavia the meat preferred for making meat balls is lean beef. The lack of fatty parts
makes them lighter and healthier, and thats why, to please the palate, theyre served with
boiled or stuffed black potatoes, with various sauces or even with redcurrant jam. In Sweden
meatballs are actually the national dish, and theyre made with a mixture of pork and beef
together with breadcrumbs soaked in milk, fried onions, broth and cream.
In Spain and Latin America theyre called albndigas, and the Arab etymology of the word
appears to indicate that the Muslims were the first to spread this kind of food, during their
period of colonization.
In North America meatballs are served as an Italian dish and strictly eaten with spaghetti,
drowned in sauce, while in Iran they are a traditional dish cooked in thousands of variations,
but, both baked and fried, theyre served with Iranian bread or rice and are usually spicy
or full of typical aromatic herbs.
If it was possible to choose one kind of food as a theme for a wonderful journey through
the flavours of the world, meatballs would be one of the main candidates, because theres
never been a saying truer than: so many countries, so many meatballs.
AROUND THE WORLD IN 80 MEATBALLS
In this period maybe more so then ever before rediscovering old traditions, in particular
culinary ones, means adopting a lifestyle which is also characterized by the same olden-day
values that our grandmothers have handed down to us, along with chests full of recipes and
memories: a poor mans cuisine that takes great care not to waste anything.
Its also for this reason that, nowadays, meatballs, rissoles, etc. are the ideal example of a
new widespread trend that mixes tradition, unusual combinations and a particular attention
paid to everything we eat, both in terms of quality and quantity. This is why many of the
recipes we propose, as in the best of traditions, are culinary adaptations of yesterdays
leftovers, re-elaborated versions of a few ingredients left in the kitchen, already prepared or
yet to be cooked. Rice, milk, stale bread or boiled potatoes, all kinds of legumes or eggs,
not to mention the classic pieces of cheese that every family has left over, too small to make
an entire dish but too big to leave in the fridge to go off.
In Italy polpette (the name that encompasses meatballs and croquettes) are an actual category
of traditional cuisine, as they are in many other countries both near and far. A concept to
which weve decided to dedicate an entire book because there are so many ways to make
them, eat them and prepare them, and amongst the most enticing and unusual recipes theres
room for all the typical ingredients found in our kitchens.
11
LEFTOVERS FOREVER!
SPICE UP YOUR LIFE!

This title may seem a little hot, but believe us when we say that croquettes and meatballs
can be very spicy sometimes! Youll see what we mean in many of the recipes collected
together here. With a hint of citrus, an aroma of mint or Oriental tasting, with yogurt sauce or
aromatic herbs, reading (and tasting!) our selection of recipes youll discover a vast range of
combinations, traditions and re-elaborations. Because there are so many kinds of croquettes
and meatballs, with aubergines, cheese, potatoes, fish, meat for children, for fans of the
most classic cuisine, for a quick appetizer or as a second course at dinner, theyre a versatile
dish suitable for everyones palate. Amongst the recipes youll find many vegetarian variations as well, perfect for those who dont eat meat or fish, but also for anyone who wants
a light appetizer or an unusual menu. The spices can be amongst the main ingredients,
as in the aromatic meatballs made with nutmeg, bay leaves, rosemary, coriander, ginger
and cinnamon, they can be used as a coating, for example sesame seeds, poppy seeds
or chopped pistachio nuts, or you can put a few leaves of mint or sage in the oil you use
for frying, to add a slight aromatic note to your recipes without it being overpowering. The
ideas we propose are some of the possible combinations, but not the only ones. You can
try out your own ideas, combining, mixing, adding a pinch of this and than and tasting the
final result. Because thats the great thing about croquettes and meatballs, theyre always (or
almost always) delicious!
12
Any cut of meat can be minced. But in order to know how to choose the right kind of meat
for your recipe, and make unforgettable meatballs, its a good idea to remember a few
simple tips. First of all, its always better to choose meat thats minced in front of you, strictly
bought from your trusted butcher: in that way you can verify the freshness of the piece of
meat youre interested in.
If you choose white meat, naturally, the difference between one piece and another will be
minimum, and above all your diet will benefit from this choice. In fact if you want to follow
a low-calorie diet, minced chicken or turkey are perfect because they contain less fat, but
they also have less flavour and are drier.
If, on the other hand, you want to prepare a recipe with beef, bear in mind that, as well as
the classic cuts, there are some other very good parts such as flank, a bit fatty and streaked
with cartilage which when minced are perfect, and shoulder clod that, even though it is
classified as second quality beef, is just as tasty as the best pieces. Lastly theres the neck:
considered to be a third category cut, but the meat is incredibly tasty. The meat is leaner
in the upper part and more streaked with fat in the lower part, but its perfect for mincing.
Many people, however, prefer lean minced beef, and in that case the best cut is the fillet,
which is the part used to make tartare. Unless youre preparing a particular recipe that
specifically foresees it, we recommend that you dont use the classic mix of three types of
minced meat beef, veal, and pork because the mixture of flavours and varying quantities
dont always give good results.
You need to be careful about how you keep minced meat, because its more likely to be
attacked by bacteria and, therefore, deteriorates more than normal meat. So in the fridge,
at a temperature of 2 C, minced meat can be kept for a maximum of 2-3 days. If you want
to keep it longer you must put it in the freezer.
13
IN THE BEGINNING
Beef and nutmeg
Veal beef and parsley
Beef spinach and mint

Beef mushrooms
and sausage
Chicken thyme
and marjoram
Veal beef anchovies

and mozzarella
Beef rocket
and dried tomatoes
For even more enticing croquettes and meatballs, let your imagination run wild and invent
your own mixtures you can use these delicious ideas to get started!
BEEF AND NUTMEG
Ingredients (for 4 people)
BEEF SPINACH AND MINT

400 g of minced beef

teaspoon of nutmeg
teaspoon of mustard
salt and pepper

250 g of blanched spinach
100 g of sheeps milk ricotta
50 g of grated Parmesan cheese
50 g of stale bread, soaked and then squeezed
1 egg
1 bunch of mint, chopped
salt and pepper
CHICKEN THYME AND MARJORAM

400 g of minced chicken
1 spoonful of chopped parsley
1 spoonful of chopped thyme
1 spoonful of chopped marjoram
salt
BEEF ROCKET AND DRIED TOMATOES

200 g of minced veal

1 bunch of parsley
salt and pepper

100 g of primo sale buffalos milk cheese
50 g of sun-dried Pachino tomatoes
1 egg
1 bunch of rocket, chopped
VEAL BEEF ANCHOVIES AND MOZZARELLA

BEEF MUSHROOMS AND SAUSAGE

400 g of minced veal and beef

100 g of buffalo mozzarella
3-4 anchovies in oil
1 egg
salt and pepper

150 g of mushrooms
2 sausages
1 egg
VEAL BEEF AND PARSLEY

15
BRIGHT IDEAS
BACK TO BASICS
Buying ready-made burgers, or patties, from the butcher can be a quick and easy solution for
a dinner if you dont want to work too hard, but, when youve got plenty of time and want
to try something interesting, there are various ways to refine the flavour of your minced
meat, whichever recipe you decide to try.
To get started, aromatic oils are a great little secret for obtaining delicate flavours that linger
on even after cooking but without leaving clues as to where they come from, so that your
expedient will never be discovered. Oils flavoured with garlic, chili pepper, rosemary or
basil and very simple to prepare at home: all you need to do is use various small bottles,
chop the chosen ingredient and leave it to soak in extra-virgin olive oil for two or three days,
and your aromatic oil will be ready.
Another ingredient that goes perfectly with minced meat is cheese. Just add small quantities
of cheese of a kind suitable for grating to the meat before you start working it with your
hands Another thing you can do is use a little oil or lemon juice to obtain the desired consistency, according to whether you want the mixture to be thicker or softer.
16
Croquettes, meatballs and co are all mouth-watering and ensure you great success with your
dining companions. But remember that they will always be the centre point of your meal,
so when youre preparing try not to accompany them with other heavy dishes, such as pies
or fried food, which could make it complicated for your guests to do what theyre certainly
longing to do eat as many of the tempting morsels as possible.
Also bear in mind that many croquettes and meatballs, especially if theyre not floating in
their own condiment, are delicious accompanied by sauces.
To prepare a red tomato sauce, saut a clove of garlic in a little boiling hot oil, then add
some tomato puree or passata, bay leaves, salt, pepper, sugar and a teaspoon of Worcester
sauce. The result you obtain will be much better than ketchup.
For a nice green parsley sauce, you need to wash and chop the parsley and just keep the
best leaves, peel a clove of garlic and remove its centre, soak the capers, drain them to
remove the excess salt and add them to the sauce, add some anchovies too, then a drizzle
of oil and blend everything with an immersion blender until you obtain a smooth sauce that
you can serve with your croquettes and meatballs.
To make a delicious yogurt sauce, especially suitable with a mixture of vegetarian croquettes, in a bowl mix 250 g of very thick yogurt, if possible Greek, with a few drops of lemon
juice, a clove of garlic, peeled and chopped very finely, a drizzle of extra-virgin olive oil,
salt and pepper. Then add a mixture of chopped aromatic herbs with a delicate flavour,
such as chives, dill, mint or parsley.
In many regions of Italy its traditional to accompany croquettes with horseradish sauce,
which is incredibly easy to make: wash a tender horseradish root and dry it thoroughly, then
scrape it with a knife and grate it finely. Put the grated horseradish in a bowl, add 100 g
of breadcrumbs or bread, without the crust, half a glass of white vinegar, a spoonful of oil,
a teaspoon of sugar and a pinch of salt and mix well. Et voil, thats all there is to it! And
your croquettes will never be alone again.
19
MAN CANNOT LIVE BY CROQUETTES ALONE
20
Gourmet recipes
For connoisseurs
21
Ingredients for 4 people

100 g of capers, soaked and drained
of the excess salt
100 ml of fresh cream
1 lemon

60 g of minced mortadella
2 eggs
2 spoonfuls of flour
1 handful of grated Parmesan cheese
1 litre of vegetable broth
In a bowl mix the beef with the mortadella, the eggs, the flour, the Parmesan cheese
and the parsley. Shape the mixture into little balls, put them into the vegetable broth and
bring to the boil.
Put the cream in a saucepan with a few drops of lemon juice and reduce it. Remove the
balls from the broth, drain them and add them to the cream. Add the capers, coarsely
chopped, cover and finish cooking, then serve.
23
MINI MORTADELLA BALLS

IN PANTELLERIA CAPER CREAM
BEEF, NETTLE AND MENTUCCIA CROQUETTES

200 g of small nettle leaves
40 g of bread, without the crust
2 eggs
milk
parsley
mentuccia (Calamintha nepeta)
extra-virgin olive oil
salt and pepper
Soak the bread in a little bit of milk. Clean and wash the nettles thoroughly, boil them for
5 minutes in boiling water, drain them, squeeze them to get rid of any remaining water
and chop them.
Put the nettles in a bowl with the minced beef, add the eggs, slightly beaten, the Parmesan
cheese and the bread, well squeezed. Season with salt and pepper and mix until you
obtain a smooth mixture.
Add a few leaves of mentuccia, broken up with your hands, mix again and form lots of
slightly flattened croquettes. Put them in an oven dish lined with greaseproof paper, brush
them lightly on the top and bottom with oil, bake in the oven at 200 C for approximately
15 minutes, turning them over half way through. Remove from the oven and serve.
24

1 handful of raisins
1 red onion
1 spoonful of tomato paste
flour
nutmeg
broth
salt and pepper
coriander
800 g of boiled tripe

200 g of cured ham
500 g of tomatoes, tinned or fresh
3 eggs
1 bunch of parsley
1 slice of unsalted bread, soaked
1 glass of milk
1 handful of pine nuts
Put the bread in a bowl and leave it to soak with the milk. Finely chop the tripe with a
knife. Cut the cured ham into thin strips and chop the parsley. Put the tripe in a bowl,
add the ham, the eggs, a good pinch of grated nutmeg, the coriander, the pine nuts,
the raisins and the bread, soaked and then squeezed well to eliminate the milk, and
mix. Season with salt and pepper.
Use a spoon to form small balls (about the size of a tangerine) and coat them lightly in
flour. Heat abundant oil and fry the little balls in it. As soon as they are golden brown,
remove them from the oil and dry them on absorbent kitchen paper. Finely chop the
onion and saut it in a frying pan with a drop of oil. Add the tomatoes and leave to
cook for a few minutes. Now add the tripe balls and cook them for a few minutes to
pick up the full flavour.
27
TRIPE BALLS
CHEESE CROQUETTES WITH BLACK TRUFFLE

200 g of Emmental
200 g of fresh Montasio cheese
100 g of grated Parmigiano Reggiano cheese
10 g of soft goats milk cheese
2 eggs
1 black truffle
flour
fine breadcrumbs
peanut oil
salt
Finely chop the Emmental and Montasio, put them in a bowl with the grated Parmesan
and goats milk cheese. Add the eggs, a spoonful of flour, a spoonful of fine breadcrumbs
and, finally, one whole black truffle, brushed clean and very finely sliced, then mix all
the ingredients.
Continue stirring with a wooden spoon until the mixture is blended together well. Make
little balls, roll them in the breadcrumbs and leave them to rest for about an hour. Fry the
croquettes in abundant, very hot oil and, when they turn golden brown, remove them
from the oil and dry them on absorbent kitchen paper. Serve them nice and hot and
lightly salted.
28

200 g of stale bread
100 g of flour
50 g of grated Pecorino Romano cheese
3 eggs
2 long aubergines
1 slice of swordfish
milk
breadcrumbs
oregano
salt and pepper
you will also need
wooden skewers
1 round aubergine
Cut the ends of the aubergines, wash them and dice them finely eliminating the most
internal part of the pulp. Place them on an oven tray, add a sprinkle of salt and a drizzle
of oil, mix and then bake them in the oven, at 180 C, for 20 minutes. In the meanwhile,
cut the rind off the bread, put the inside in a bowl and pour a little milk over it.
Remove the skin from the swordfish and cut it into small cubes. When the aubergine is
soft, add the swordfish on the oven tray, drizzle with oil once more, mix and put it back
in the oven for approximately 7-8 minutes. Remove from the oven and leave to cool.
Put the aubergine and swordfish in a bowl together with the bread, previously squeezed
to eliminate the milk, and mix. Add the Pecorino Romano, 1 egg, a sprinkling of oregano, a pinch of salt and a little freshly milled pepper. Mix with your hands, squashing
everything together to obtain a smooth mixture. If its too soft, add a few breadcrumbs.
Make lots of small balls, slightly larger than a walnut, roll them in the flour, then in the
lightly beaten eggs and, finally, in the breadcrumbs. Fry the little balls in abundant, hot
oil until they turn golden brown. Remove them from the oil and leave to cool on absorbent kitchen paper.
Put each little ball on the tip of a wooden skewer. Cut the top off the round aubergine and
turn it upside down on a tray, so that it stands up on its own, then stick the skewers, with
the little fried balls, into it trying to fill as much of the surface of the aubergine as possible.
31
AUBERGINE AND SWORDFISH LOLLIPOPS

50 g of sesame seeds
100 g of breadcrumbs
1 sprig of basil
peanut oil
Himalayan pink salt
200 g of scallops, already cleaned

150 g of new potatoes
50 g of shallots
1 sprig of thyme
2 eggs
100 g of flour
Peel the potatoes, rinse them under running water and boil them in abundant salted water for roughly 20 minutes. When cooked, drain them and mash them. Put the mashed
potatoes in a bowl and leave to cool. Chop the shallots, dice the scallops and add
both of them to the potatoes. Add the chopped thyme and 1 egg yolk and mix, until
you obtain a smooth mixture.
Shape it into croquettes, coat them with the flour, then with the lightly beaten egg and,
finally, the breadcrumbs mixed with the sesame seeds. Heat plenty of peanut oil in a
large frying pan and fry the croquettes. When they are golden brown, remove them from
the oil and dry them on absorbent kitchen paper. Season with a pinch of salt and serve.
You can accompany these mouth-watering croquettes with a slightly spicy tomato sauce. Add e few
leaves of basil and serve.
33
POTATO AND SCALLOP CROQUETTES

500 g of minced meat
70 g of stale bread
2 eggs
2 spoonfuls of raisins
1 sprig of parsley
1 clove of garlic
1 spoonful of pine nuts

Marsala wine
breadcrumbs
peanut oil
salt
Soak the raisins in a glass of Marsala for about 20 minutes. Soak the bread in water,
then squeeze it thoroughly. Chop the garlic and parsley. Put the bread, the minced meat,
the eggs and the chopped garlic and parsley into a large bowl. Add the raisins, well
squeezed, and the pine nuts, season with salt and mix everything together thoroughly.
With the mixture make lots of little balls. Roll them in the breadcrumbs, then fry them for
2 minutes in abundant boiling oil. Gradually, as they are ready, remove them from the
oil and place them on absorbent kitchen paper. Finally, sprinkle them with salt and serve.
35
FRIED MEATBALLS
WITH PINE NUTS AND RAISINS
FRIED BREAM BONBONS

WITH A HINT OF CITRUS
Ingredients for 4-6 people
1
2
2
2
gilthead bream, roughly 1 kg

average sized potatoes
oranges
lemons
the inside of 2 bread rolls

nutmeg
breadcrumbs
salt and white pepper
Boil the potatoes, cut into cubes, for 20 minutes in lightly salted, boiling water. Then
mash them. Filet the bream, remove the bones and skin, chop the flesh and add it to
the mashed potatoes. Season to taste with sale and pepper and sprinkle with a touch
of nutmeg. Add the bread, previously soaked in the juice of the orange and lemon then
squeezed thoroughly.
Mix the ingredients and form small balls with a diameter of 3 centimetres, make a hole
in the centre of each bonbon and insert the zest of the citrus fruits, cut into julienne strips,
then close the hole and roll them in the breadcrumbs. Fry in oil at 165 C for 4-5 minutes.
Remove from the oil, leave to dry on absorbent kitchen paper and serve.
36

250 g of fresh tomatoes
100 g of butter
100 g of white flour
4 eggs
2 small mackerel
2 leaves of basil
1 clove of garlic
1 sprig of wild fennel
maize flour
salt and pepper
Roux
Is a paste obtained by melting butter and then mixing
it with the same amount of
flour. Its used to thicken various kinds of sauces.
Clean the mackerel thoroughly, then wash and dry them. Only use the flesh, making sure
that you eliminate all the bones and skin. Finely chop the fish until you obtain a tartare,
add the wild fennel and season with salt and pepper. Use this mixture to make small
balls, which you will then put in the fridge to harden.
Brown a clove of garlic in a frying pan with a little oil, add the tomato and cook rapidly
over a high heat; add the basil and, when its cooked, pass it through the sieve.
Melt the butter in a saucepan, stir in the flour and cook the roux for a few minutes. Add
the sieved tomato while still hot and mix energetically. Remove the cream you obtain
from the heat.
Stir in 3 eggs, one at a time, mixing hard with a whisk. Now pour the cream onto a
marble work surface, previously greased with oil. Flatten it out, with the help of a rolling
pin, and, when its cold, cut it into squares. Wrap one of these squares around each of
the small balls of mackerel.
Roll the croquettes in egg, beaten and seasoned with salt and pepper, and coat with
the maize flour. Fry them in abundant hot oil, dry them on absorbent kitchen paper and
serve them piping hot.
39
FRIED MACKEREL
AND CREAM OF TOMATO CROQUETTES
MINI MULTICOLOURED MEATBALLS

500 g of mixed minced meat
1 glass of milk
1 egg
sesame seeds
poppy seeds
maize flour
chopped pistachio nuts
salt and pepper
you will also need
paper cupcake cases
Put the minced meat, egg, milk, breadcrumbs and grated Parmesan cheese in a bowl,
ad salt and pepper to taste and mix all the ingredients thoroughly. Cover with cling film
and leave to rest in the fridge for at least 30 minutes.
After the mixture has rested, prepare lots of little meatballs (roughly 2 cm in diameter).
Coat one with the sesame seeds, one with the poppy seeds, one with the pistachios
and one with the maize flour. Make sure the various coatings adhere well and put the 4
meatballs in a paper cupcake case (three at the bottom and one on the top).
Drizzle a little oil over them. Carry on making the other little meatballs, proceeding in
the same way and putting them in the paper cupcake cases. Place them in an oven dish
and bake them, at 180 C, for approximately 20 minutes. Take the meatballs out of the
oven and serve them.
40

800 g of minced Chianina beef
250 g of buffalo mozzarella
5 slices of sliced bread
1 glass of milk
1 egg
poppy seeds
salt and pepper
you will also need
paper cupcake cases
Soak the stale bread in the milk. When its become soft, pour both the bread and the
milk into a bowl. Add the minced meat, egg and grated Parmesan cheese and mix the
ingredients thoroughly. Put the mixture in the fridge and leave it to rest for at least 30
minutes.
Cut the mozzarella into 8 cubes and put them in a strainer to drain. In the meanwhile
remove the crust from the slices of bread and cut them into small squares. Put them in the
food processor, add the poppy seeds and blend them.
When the meat mixture has rested, take it out of the fridge and shape small meatballs,
putting a cube of mozzarella in the centre of each one. Oil them lightly, roll them in the
blended bread and then put them into the paper cupcake cases. Place the cupcake
cases with the meatballs in the oven and cook them, at 180 C, for about 20 minutes.
Remove from the oven and serve.
43
CHIANINA BEEF TRUFFLES

WITH A MOZZARELLA HEART

for the lime mayonnaise
100 ml of peanut oil
2-3 teaspoons of yogurt
1 egg
1 lime
200 g of prawns
200 g of cod fillets
1-2 potatoes
1 sprig of parsley
1 sprig of mint
1 egg
flour
peanut oil
salt
Peel the potatoes, cut them into cubes and boil them for 20 minutes in lightly salted, boiling
water. Then drain them and squash them with a fork or a potato masher. Peel the prawns,
cut them along the back and remove the dark filament of their intestine. Clean the cod
fillets, removing any remaining bones.
Put the prawns and cod in the food processor and blend. Add the egg and plenty of
chopped parsley and mint, season with a pinch of salt and blend again, briefly. Mix the
blended fish with the mashed potatoes and use the mixture to make lots of small balls,
about the size of a walnut. Roll them in the flour.
Heat plenty of oil in a frying pan and fry the little balls. Gradually, as they are ready, remove them from the oil and place them on absorbent kitchen paper. When youve finished,
sprinkle with salt and serve them with the lime mayonnaise.
For the mayonnaise, proceed as you would with normal mayonnaise, using the lime
juice instead of lemon juice. At the end, stir in the yogurt and put the mayonnaise in small
individual bowls.
45
PRAWN AND MINT BALLS WITH LIME

MAYONNAISE
46
in the frying pan

Fried croquettes
47
TUNA AND ANCHOVY CROQUETTES WITH

SALAD, RAISINS AND BALSAMIC VINEGAR
600 g of fresh tuna
1 egg
1 small jar of anchovies in oil
1 handful of breadcrumbs
1 bag of mixed salad

50 g of raisins, soaked
balsamic vinegar
salt and pepper
Mince the fresh tuna, then mix it with the egg, the Parmesan cheese, the parsley, the
anchovies, drained of their oil, and some salt and pepper. When the ingredients are
mixed thoroughly, shape the mixture into balls. Flatten them slightly and coat them with
the breadcrumbs.
Heat a drizzle of oil in a large frying pan and cook the tuna croquettes, until theyre
golden brown on both sides. In the meanwhile, in a bowl, mix 3-4 spoonfuls of balsamic
vinegar with 4-5 spoonfuls of oil and a pinch of salt and pepper.
Dress the mixed salad with the oil and vinegar and add the raisins, previously squeezed to
eliminate any water. Remove the croquettes from the heat, dry them on absorbent kitchen
paper and serve them nice and hot, accompanied by the salad.
48

150 g of porcini mushrooms
2 eggs
2 potatoes
1 clove of garlic
1 sprig of parsley
breadcrumbs
salt and pepper
Put the potatoes in a saucepan, cover them with cold water, bring to the boil and cook
for 30 minutes. Clean the mushrooms: eliminate the part with the roots, brush them delicately and clean them with damp kitchen paper. Then slice them thinly and saut them for
a few minutes in a frying pan with 2-3 spoonfuls of oil and the clove of garlic. Season
with salt and pepper, put the lid on the pan and finish cooking. When the mushrooms
are cooked, leave them to cool and then chop them.
Drain the potatoes, peel them and mash them. Put the mashed potato in a bowl, add the
veal and the mushrooms. Add the eggs and the chopped parsley, season with a pinch
of salt and some freshly milled pepper and mix thoroughly.
Shape the mixture into lots of little croquettes. Roll them quickly in some breadcrumbs and
fry them in a frying pan in abundant hot oil, until they turn golden brown. Gradually, as
they are ready, remove them from the oil and place them on absorbent kitchen paper.
Serve them cold.
If the mixture isnt dense enough to shape into croquettes, add some breadcrumbs. If, in the other hand,
its too dense, sprinkle it with a bit of water.
51
MINI POTATO
AND MUSHROOM CROQUETTES
FRIED BOILED EGGS

Egg and tuna balls
80 g of tuna in oil
10 eggs
10 Gaeta olives, stoned
6 anchovy fillets in oil
chili pepper
parsley
breadcrumbs
flour
peanut oil
Boil 8 eggs, putting them in cold water and cooking them for 8 minutes from when it
starts to boil. Remove them from the water, peel them and cut them in half lengthwise.
Delicately remove the yolks and put them in a bowl.
Add the anchovies and the tuna, both drained of their oil, the olives and the parsley.
Season with a pinch of chili pepper and about 2 spoonfuls of extra-virgin olive oil, and
blend until you obtain a sort of cream.
Fill the egg whites with the cream and recompose the eggs, squeezing the two halves
together. Break the remaining eggs in a bowl and beat them with a fork, just to break
them up a bit. Coat the recomposed eggs with flour, then with the lightly beaten egg
and finally with breadcrumbs.
Heat abundant peanut oil in a saucepan and fry the stuffed boiled eggs. Gradually, as
they turn golden brown, remove them from the oil and place them on absorbent kitchen
paper. When youve finished, season the eggs with a pinch of salt and serve them, if
you like, on a bed of salad.
52
CHICKPEA SAUSAGE
AND SAFFRON CROQUETTES
400 g of tinned chickpeas
2 fresh sausages
2 eggs
1 clove of garlic
1 sachet of saffron
breadcrumbs
peanut oil
salt and pepper
Peel the sausage and break it up using a fork. Saut the clove of garlic in a frying pan
with a drizzle of extra-virgin olive oil. Add the sausage and cook it for a few minutes.
In the meanwhile, drain the chickpeas, rinse them carefully and pass them through a food
mill. Pour the chickpea puree you obtain into the frying pan, turn the heat up and let it
dry well. Add the saffron and chopped parsley, mix and turn off the heat.
When the mixture in warm, shape it into little balls, coat them with the beaten egg and
then with the breadcrumbs. Heat plenty of peanut oil in a frying pan and fry the croquettes. When they are golden brown, remove them from the oil and dry them on absorbent
kitchen paper. Then serve them immediately.
54

500 g of chicken breast
100 g of spinach
80 g of stale bread
1 lemon
1 egg
Parmesan cheese
breadcrumbs
flour
salt and pepper
Wash the spinach and boil it for a few minutes using solely the water that remains on
it after washing. Drain it, squeeze the water out and chop it. Pour 2-3 spoonfuls of oil
into a frying pan, add the chicken breast cut into slices and cook them evenly all over.
When youve finished, season with salt to taste.
Chop the chicken and put it in a large bowl. Add the spinach, the egg, the Parmesan
and the bread, previously soaked in water and then squeezed well, and mix the ingredients together thoroughly.
Add the grated rind of the lemon, season with salt and pepper and mix again. Shape
the mixture into lots of small balls, roll them in breadcrumbs and put them on an oven
dish greased with a little oil.
Drizzle some more oil over the croquettes, put them in a preheated oven, at 200 C,
and cook for 20-25 minutes. Take them out of the oven and eat them either hot or cold.
57
LEMON SCENTED CHICKEN CROQUETTES

800 g of fresh anchovies
40 g of flour
2 lemons
1 egg
parsley
peanut oil
salt and pepper
Clean the anchovies thoroughly, wash them and chop them finely with a knife or work
them in a mortar; add a drizzle of extra-virgin olive oil, the egg, flour and Parmesan,
then season with salt and pepper. Shape the mixture into lots of little balls.
Heat abundant oil in a large frying pan and fry the balls for 4-5 minutes. When they are
golden brown, remove them from the oil and dry them on absorbent paper. Put them on
a plate and serve them with slices of lemon.
59
MINI ANCHOVY BALLS
BEEF AND SAUSAGE CROQUETTES

300 g of fresh sausages
2 slices of bread, without the crust
2 eggs
1 clove of garlic
1 sprig of parsley
1 glass of milk
breadcrumbs
peanut oil
salt and pepper
Soak the bread in the milk, then squeeze it and chop it finely. Wash the parsley, dry it
and use a mezzaluna knife to chop it together with the garlic.
Remove the skin from the sausages and put them in a large bowl. Add the minced meat,
the eggs, the bread, the chopped garlic and parsley and mix thoroughly. Add the cheese,
season with a pinch of salt and some freshly milled pepper and mix thoroughly again.
Use the mixture to make lots of small balls, coat them with breadcrumbs and squeeze
them to make sure that they adhere. Heat a little oil in a large frying pan, carefully put
the croquettes in it and cook them over a moderate heat for about 20 minutes, turning
them over every now and again. Serve them nice and hot.
60

1 sprig of parsley
breadcrumbs
salt and pepper
2 gilthead bream weighing

400-500 g each, already eviscerated
3 slices of bread, without the crust
1 egg
1 sprig of fresh oregano
Filet the bream, chop the flesh, taking care to remove any remaining bones, and put it
in a large bowl. Chop the oregano and parsley and add them to the bream. Add the
egg and the bread, previously soaked in water and then squeezed thoroughly, season
with salt and pepper, and mix.
Make lots of average size croquettes, roll them in the breadcrumbs and then fry them
in plenty of very hot oil. When theyre ready (when they are golden brown), remove
them from the oil, place them on absorbent kitchen paper to drain and then serve them.
63
BREAM CROQUETTES
64
melt in your mouth

With cheese
65

500 g of buffalo ricotta
100 g of stale bread, without the crust
4 slices of home-made bread
2 eggs
1 shallot
1 clove of garlic
1 tin of peeled tomatoes

basil
nutmeg
chopped parsley
salt and pepper
Put the bread in the food processor and blend it. Put the ricotta, the Parmesan cheese,
the eggs, the blended bread and 1 spoonful of chopped parsley in a bowl, and mix
them all together.
Season with a little grated nutmeg and shape the mixture into small balls, about the size
of a walnut. In the meanwhile, saut the chopped shallot and the garlic in a frying pan
with 2-3 spoonfuls of oil. Add the tinned tomatoes, season with salt and pepper and
cook for about 10 minutes.
Add a few leaves of basil and the little ricotta balls. Leave to cook for approximately 15
minutes, stirring every now and again. When cooked, turn off the heat, and then serve
with slices of lightly toasted bread.
67
CHEESE BALLS IN TOMATO SAUCE
CRISPY SURPRISES
500g of cows milk ricotta
100 g of cheese (of a kind that goes stringy)
100 g of mortadella, in just one thick slice
4 eggs
chopped parsley
nutmeg
breadcrumbs
peanut oil
salt and pepper
In a bowl mix the ricotta with the cheese and the mortadella, cut into tiny cubes. Add the
grated Parmesan, 2 eggs and the chopped parsley, and season with a little grated nutmeg.
Use the mixture to make small, slightly flattened, balls, coat them with the egg, lightly
beaten, and then with the breadcrumbs.
Heat plenty of oil in a large frying pan and fry the little balls. When they are golden
brown, remove them from the oil and dry them on absorbent kitchen paper. Season with
salt and serve nice and hot.
68
POLENTA AND SCAMORZA CROQUETTES

300 g of maize flour
300 g of smoked Scamorza cheese
6-7 sun-dried tomatoes
1 sprig of rosemary
breadcrumbs
salt
for the coating

50 g of maize flour
1 egg
Bring to the boil 1.5 litres of slightly salted water. Gradually pour in the maize flour
and, at the same time, start stirring with a wooden spoon. Carry on cooking, still stirring
frequently, until the polenta begins to come away from the sides of the saucepan (it will
take about 45 minutes). At this point, remove the pan from the heat and leave to cool.
In the meanwhile cut the smoked cheese into small cubes. Drain the sun-dried tomatoes,
pat them with a sheet of absorbent kitchen paper and chop them. Chop the rosemary
as well. Add the chopped tomatoes and rosemary to the polenta and mix them in. Then,
with your hands, make lots of round croquettes, about the size of a ping-pong ball. Put
a few cubes of cheese in the centre of each one, and re-close them.
For the coating: beat the egg lightly in a bowl, just to break it up a bit. Mix the Parmesan
cheese with the maize flour in another plate. Coat the croquettes with the egg and then
with the mixture youve prepared, making sure it adheres well.
Line an oven dish with greaseproof paper, grease it slightly and place the croquettes on it
taking care that theyre not touching each other. Cook in the oven, at 220 C, for about
15 minutes, until theyre golden brown. Remove from the oven and serve.
70

4 eggs
breadcrumbs
peanut oil
salt and pepper
300 g of cauliflower
100 g of Gorgonzola
4-5 potatoes
Clean the cauliflower, divide it into small heads and boil it for 15 minutes in salted water.
Drain the heads and blend them. Boil the potatoes as well, in their skins, for 30 minutes
from when the water begins to boil Drain them, leave them to cool, peel them, mash
them and then put the mashed potato in a bowl.
Add the blended cauliflower to the mashed potato, then add 2 eggs and the Parmesan
cheese, season with a little salt and freshly milled pepper and mix all the ingredients
together. If necessary you can add some breadcrumbs to adjust the consistency.
Use the mixture to form lots of round croquettes, putting a few cubes of gorgonzola in
the centre of each one. Break the remaining eggs in a bowl and beat them with a fork,
just to break them up a bit. Pour plenty of breadcrumbs into another bowl.
Coat the croquettes with the egg and then with the breadcrumbs, squeezing slightly to
make sure they adhere well. Heat plenty of oil in a frying pan and fry the croquettes, a
few at a time. Gradually, as they are ready, remove them from the oil and place them
on absorbent kitchen paper. When youve finished, sprinkle them with salt and serve.
73
CAULIFLOWER
AND GORGONZOLA CROQUETTES

4 potatoes
150 ml of milk
100 g of Roquefort
2 spoonfuls of chopped walnuts
1 egg
2 spoonfuls of flour
peanut oil
salt and pepper
Peel the potatoes, wash them and cut them into small cubes. Put them in a saucepan full
of cold, salted water, put it on the heat and cook for 15 minutes from when it starts to
boil. Drain the potatoes, mash them and put the mashed potato in a bowl; pour in the
milk, which you have previously warmed, and mix well.
Break the egg and separate the yolk from the white. Add a pinch of salt to the white
and beat until firm. Mix the yolk, the flour, the cheese, cut into pieces, and the chopped
walnuts, with the mashed potato; season with salt and pepper. Mix until you obtain a
smooth mixture then, with wet hands, shape the mixture into small round croquettes.
Heat plenty of oil in a non-stick pan, the kind with a basket incorporated. Roll the little
croquettes in the beaten egg white and then put them in the hot oil. Fry them and, when
they are golden brown, remove them from the oil and dry them on absorbent kitchen
paper. Serve then straight away.
75
MINI POTATO CROQUETTES

WITH CHEESE AND WALNUTS
CHICKEN CROQUETTES
WITH 4 KINDS OF CHEESE
800 g of minced chicken
50 g of Fontina cheese
50 g of Gruyre cheese
50 g of sweet Gorgonzola
3 glasses of milk
maize flour
peanut oil
salt and pepper
Put the four cheeses and the 2 glasses of milk in a food processor and blend them thoroughly. Add the minced chicken, season with salt and pepper and mix again. Leave
the mixture in the fridge to rest for at least 30 minutes.
After the mixture has rested, remove it from the fridge and shape it into lots of small
croquettes. Dip them in milk, then coat them with the maize flour, making sure it adheres
well. Heat plenty of peanut oil in a frying pan, put the croquettes into it and fry them.
76

150 g of goats cheese
12 mozzarella pearls
60 g of chopped pistachio nuts
20 g of linen seeds
20 g of sunflower seeds
20 g of poppy seeds

2 spoonfuls of cream
salt and pepper
you will also need
cocktail toothpicks
Put the goats cheese in a bowl and soften it with a wooden spoon. Add the cream and
mix. Season with a pinch of salt and a little freshly milled pepper and put the fridge for
about 1 hour.
Mix the seeds together and then pour them into a bowl. Make lots of tiny balls with the
goats cheese mixture and roll them in the mixed seeds to cover them. Stick each little
ball on a skewer. Carry out the same procedure using the chopped pistachios.
Drizzle a little oil over the mozzarella pearls, roll them in the chopped pistachios and
stick them on some other skewers (one on each). Your truffles are ready to serve.
79
CHEESE TRUFFLES
SQUASH, CACIOCAVALLO
AND SCAMORZA CROQUETTES
500 g of squash
100 g of Caciocavallo cheese
100 g of Scamorza cheese
60 g of grated Parmesan
3 eggs
1 sprig of parsley
1 sprig of rosemary
breadcrumbs
flour
salt and pepper
Slice the squash and cook it in the oven, at 180 C, for about 10 minutes. Take it out of
the oven, remove the skin, seeds and filaments and cut it into cubes. Put the flesh in the
food processor and blend it. Put the blended squash in a bowl, add 60 g of breadcrumbs,
the Caciocavallo and Scamorza cut into small cubes, season with the rosemary and mix
thoroughly.
Break an egg in a bowl, add the Parmesan cheese, some salt and pepper and beat
it with a fork. Pour the beaten egg into the bowl with the squash and cheese, and mix
again. Make lots of little croquettes, coat them with the flour, then with the remaining
beaten eggs and finally with some breadcrumbs. Squeeze the croquettes to make sure
the coating adheres well and fry them in abundant extra-virgin olive oil.
Gradually, as the little croquettes are ready, remove them from the oil and place them
on absorbent kitchen paper to eliminate the excess fat. Sprinkle with salt and pepper,
decorate with a sprig of parsley and serve while nice and hot.
80

milk
basil and parsley to taste
breadcrumbs
peanut oil
salt and pepper
400 g of aubergines
100 g of bread, without the crust
100 g of smoked Scamorza cheese
50 g of smoked pancetta in a single slice
1 egg and 1 yolk
Cut the aubergines into slices roughly 1 cm thick. Steam them for approximately 10
minutes, leave them to cool, then squeeze them and squash them with a fork. Dice the
pancetta and saut it in a non-stick frying pan without adding any oil or fat. Dice the
Scamorza as well. Put the bread to soak in the milk. Then remove it and squeeze it.
Put the squashed aubergine in a bowl, mix in the Parmesan cheese, the egg, the extra
yolk and add the bread and the crispy pancetta. Add a pinch of salt, some freshly milled
pepper and season with a few leaves of basil or some chopped parsley. Mix all the
ingredients, add the diced provola and make sure that its distributed evenly throughout
the mixture.
Shape into lots of croquettes, coat them in the breadcrumbs and fry them in abundant
boiling oil. Gradually, as they are ready, remove them from the oil and place them on
absorbent kitchen paper, sprinkle them with salt and serve them.
83
AUBERGINE CROQUETTES
84
veggy & tasty
For vegetarian foodies
85
MINI CHARD CROQUETTES

1 kg of chard
2 eggs
1 untreated lemon
nutmeg
breadcrumbs
peanut oil
salt
Wash and clean the chard, than boil it in abundant salted water. When its cooked, drain
it, let it cool and squeeze it well with your hands to eliminate any excess water. Chop it
coarsely and then put it in a bowl. Add the eggs, the Parmesan cheese, the grated lemon
zest and a little grated nutmeg.
Use this mixture to make small round croquettes and coat them with breadcrumbs. Put
plenty of peanut oil in a deep saucepan, heat it to the right temperature and then start
frying the croquettes. Gradually, as they are ready, remove them from the oil and place
them on absorbent kitchen paper, serve them sprinkled with salt if required.
If you dont want to fry the croquettes, you can cook them in the oven, in a lightly greased non-stick
oven dish, for approximately 20 at 180 C.
86

10 g of cream cheese
60 g of hazelnuts
60 g of peeled almonds
10 fresh chive leaves
6 slices of home-made bread
4 spoonfuls of chopped parsley

2 spoonfuls of sweet paprika
2 spoonfuls of curry powder
pepper
Wash the chive leaves and dry them carefully, then use scissors to cut them into tiny
pieces. In a bowl, carefully mix the cheese with the chives, the parsley and plenty of
freshly milled pepper.
Break up the slices of bread until they are reduced to crumbs and then toast them for
a few minutes in a preheated oven, at 180 C. Divide the breadcrumbs between two
bowls. In one add the paprika, in the other add the curry powder, mix both thoroughly
and put them on one side.
Put the hazelnuts and almonds on a baking tray covered with greaseproof paper; toast
them in a preheated oven, at 180 C, for a few minutes. Remove them from the oven
and leave to cool.
Coat the almonds and hazelnuts, one by one, in the aromatized cheese and make sure
it adheres well. Roll the cheese coated almonds in the paprika flavoured breadcrumbs
and the cheese coated hazelnuts in the curry flavoured ones. Put the truffles in individual
paper cases and serve them.
89
ORIENTAL STYLE CHEESE TRUFFLES
CURRY FLAVOURED BROAD BEAN

AND PEA CROQUETTES
300 g of peas, shelled
250 g of broad beans, shelled and peeled
1 egg
1 spoonful of breadcrumbs
1 sprig of parsley
1 teaspoon of curry powder
maize flour
salt
for the sauce

1 sweet pepper, roasted and peeled
1 tub of yogurt
a lemon
a clove of garlic
chives
salt and pepper
Blend the broad beans and peas. Put them in a bowl, add the egg, the Parmesan cheese,
the breadcrumbs and the chopped parsley and mix. Season with a pinch of salt and the
curry powder and mix again until you obtain a smooth mixture.
Shape it into lots of croquettes about the size of a ping-pong ball, coat them in the flour
and then put them on a baking tray lined with lightly oiled greaseproof paper. Put the
croquettes in the oven and cook them, at 200 C, for about 10 minutes, taking care to
turn them over half way through cooking.
In the meanwhile prepare the sauce. Clean the pepper, cut it into strips and blend it
with the yogurt, the lemon juice, the garlic, 2 spoonfuls of oil, a pinch of salt and some
freshly milled pepper. Lastly, cut a chive leaf into pieces using a pair of scissors and add
it to the sauce.
Take the croquettes out of the oven and serve them warm, accompanied by the sauce
served on its own in a bowl or in small individual bowls.
90

peanut oil
salt and pepper
800 g of potatoes
50 g of dried porcini mushrooms
4 eggs
1 clove of garlic
milk
breadcrumbs
chopped parsley
for the sauce

200 g di gorgonzola
200 ml of milk
flour
butter
Put the potatoes in a saucepan, cover them with water and boil them for 30 minutes.
Drain them, peel them, mash them and put the mashed potato in a bowl. Soak the dried
mushrooms in warm water for approximately 20 minutes. Then drain them and squeeze
them. Heat 2 spoonfuls of extra-virgin olive oil in a frying pan with the squashed clove of
garlic. Remove the garlic, add the mushrooms and saut them with a little chopped parsley.
Add 2 eggs, the Parmesan cheese and a little bit of milk to the mashed potatoes, season
with salt and pepper, and mix. Shape the mixture into round croquettes, make sure theyre
not too small. Insert some of the sauted mushrooms in the centre of each one and then
re-compact it making it round again.
Beat the remaining eggs, just to break them up slightly. Roll the croquettes in the beaten
egg and then coat them with the breadcrumbs, making sure they adhere well. Heat
plenty of peanut oil in a saucepan and fry the croquettes, a few at a time. Gradually, as
they are ready, remove them from the oil, place them on absorbent kitchen paper and
then sprinkle them with salt.
Prepare the sauce: melt a knob of butter in a saucepan over low heat. Add 15 g of
flour and stir rapidly. Pour in the milk and stir again, with a whisk, to make the mixture
thicken. Add the Gorgonzola, cut into small cubes, and continue stirring with the whisk
until it melts. Serve the croquettes with the sauce in a bowl beside them.
93
POTATO AND PORCINI CROQUETTES

IN GORGONZOLA SAUCE
BROCCOLI AND CACIOCAVALLO CROQUETTES

600 g of broccoli
250 g of grated Caciovcavallo cheese
2 eggs
milk
breadcrumbs
nutmeg
salt and pepper
Put the bread to soak in the milk. In the meanwhile, clean the broccoli: eliminate the
hard parts and divide them into small heads. Cook the heads in plenty of boiling, salted,
water for 4-5 minutes. Then drain them and leave them to cool.
Take the bread out of the milk, squeeze it and put it in a large bowl. Add the broccoli,
the Caciocavallo and 1 egg, and mix. Season with a pinch of salt, some freshly milled
pepper and a little freshly grated nutmeg, and then mix all the ingredients thoroughly again.
Break the remaining egg in a bowl and beat it with a fork, just to break it up a bit.
Make lots of little balls with the mixture, coat them with the beaten egg, then with some
breadcrumbs and fry them in abundant extra-virgin olive oil. Gradually, as they are ready,
remove the croquettes from the oil, place them on absorbent kitchen paper, sprinkle them
with salt and then serve them.
94

400 g of borlotti beans, already boiled
4-5 potatoes
4 eggs
1 chili pepper
1 sprig of parsley

breadcrumbs
salt
Put the potatoes in a saucepan and cover them with water. Bring to the boil and cook for
30 minutes. Then drain them, peel them, mash them and put the mashed potato in a bowl.
Drain the beans and pass them through the food mill to make a puree. Add them to the
mashed potato and mix. Add 2 eggs, 3 spoonfuls of breadcrumbs, the grated Parmesan,
the parsley and chili pepper, previously chopped, season with salt and mix again. Use
the mixture to make lots of little balls, roll them in the remaining eggs, lightly beaten, and
then coat them abundantly with breadcrumbs.
Fry the croquettes in plenty of hot oil. Gradually, as they are ready, remove them from
the oil, place them on absorbent kitchen paper and sprinkle them with salt. When youve
finished frying them all, serve them straight away.
97
BEAN CROQUETTES

200 g of steamed lentils
1 spoonful of corn flour
1 small clove of garlic
1 pinch of cumin
a teaspoon of baking powder
or bicarbonate of soda
sesame seeds
salt and pepper
peanut oil
Use the food processor to blend the lentils, thoroughly drained and rinsed, with the corn
flour, the peeled garlic, a pinch of salt and pepper and the cumin. Blend until you obtain
a creamy mixture, to which you will them add the baking powder and a drizzle of oil.
Use you hands to shape the croquettes, coat them with the sesame seeds and fry them in
abundant hot oil. Dry them on absorbent kitchen paper and serve immediately, sprinkling
the croquettes with a few grains of salt.
99
LENTIL CROQUETTES

250 g of dried red beans
1 onion
2 carrots
50 g of walnut kernels
50 g of shelled hazelnuts
200 g of rolled oats
2 spoonfuls of soy sauce
2 spoonfuls of tomato puree
1 egg
1 teaspoon of dried thyme
Cayenne pepper
2 egg whites
peanut oil
salt
Soak the beans for 12 hours in cold water. Drain them, rinse them and put them in a
saucepan full of water. Bring to the boil and continue cooking for 10 minutes over a
strong heat, then lower the flame and cook for another 40 minutes. Drain the beans and
pass them through a food mill to obtain a puree.
Clean and chop the onion. Cut the tips of the carrots, scrape them and then chop them.
Coarsely chop the walnuts and hazelnuts. Saut the onion in a frying pan with 2 spoonfuls of extra-virgin olive oil, add the carrot, the hazelnuts and the walnuts and cook for
a few minutes over an average heat.
Put the bean puree in a bowl, add 100 g of oats, the soy sauce, the tomato puree, the
carrots, hazelnuts and walnuts, the egg, the thyme, a pinch of Cayenne pepper and a
pinch of salt. Mix all the ingredients and make 12 round croquettes.
Beat the egg whites in a bowl, dip the croquettes into them and then roll them, one at a
time, in the remaining oats. Heat the peanut oil in a frying pan and fry the croquettes,
a few at a time. When they are golden brown, remove them from the oil, dry them on
absorbent kitchen paper and serve them.
101
RED BEAN AND OAT CROQUETTES
102
lady and the tramp

meatballs
To delight the kids
103
Ingredients for 6-8 people

700 g of minced chicken breast
180 g of sausage
3 average size carrots
2 eggs
1 small tomato
6 spoonfuls of grated Parmesan cheese
4-5 slices of bread

milk
flour
mayonnaise
peanut oil
salt
Wash and dry the tomato, cut it in half, remove the seeds and water. Cut the flesh into
strips about 4-5 cm wide and put them on one side. Cut the crust off the slices of bread
and soak the inner part in the milk, then squeeze it and put it in a bowl. Add the minced chicken, the sausage, the eggs, the Parmesan cheese, the parsley and some salt.
Carefully mix all the ingredients together until you obtain a sooth mixture.
Wash the carrots, cut the ends off and scrape them. Use a potato peeler, or a mandoline
slicer, and cut them lengthwise into slices 2-3 mm thick. Blanch them in slightly salted
water, for 3 minutes, to soften them. Drain them, pass them under running water and
dry them carefully; in the centre of each slice of carrot make 2 circular holes, 4-5 mm
in diameter and slightly apart.
Wet your hands and shape the mixture, a little at a time, into small balls, then flatten
them slightly. Coat them in flour and then cook them in hot oil until theyre golden brown.
Remove them from the oil using a perforated ladle and put them on a plate covered with
greaseproof paper. Wrap the top of each croquette in a strip of carrot, put a dot of mayonnaise in the holes; arrange a strip of tomato to form a mouth and serve straight away.
105
MASKED CHICKEN CROQUETTES
SPAGHETTI AND MEATBALLS

500 g of spaghetti
500 g of minced meat
2 eggs
1 slice of bread without the crust
1 glass of milk
1 tin of peeled tomatoes
1 onion
1 clove of garlic
1 bunch of parsley
double concentrated tomato paste
nutmeg
flour
sugar
salt and pepper
Prepare the tomato sauce saut the onion, chopped finely, in a little oil, then add the
peeled tomatoes and tomato paste with a pinch of sugar. Season with salt and pepper,
pour in 1 glass of water and leave to cook over a slow heat.
In the meanwhile, prepare the meatballs by mixing the meat with the eggs, the bread,
previously soaked in milk and then squeezed thoroughly, the Parmesan, the garlic and
parsley, chopped very finely, and some freshly grated nutmeg. Make little balls about
the size of a walnut and roll them in the flour. Put them in the sauce while its boiling and
cook them for about 30 minutes.
Cook the spaghetti in abundant salted water, when theyre al dente drain them, pour the
sauce over them and add a few meatballs on top. Sprinkle with some grated Parmesan
and serve.
106

1 g of minced veal
2 medium size onions
2 eggs
1 sprig of coriander
1 sprig of parsley
1 sprig of mint
chives
breadcrumbs
vegetable broth
salt and pepper
Clean, wash and finely chop the coriander, parsley, onion and mint; use a pair of
scissors to cut up a few chive leaves. Put the veal in a large bowl, add the herbs, the
bread previously soaked in water and then squeezed thoroughly and the eggs, and
mix them all together.
Season with a sprinkling of salt and pepper, and mix again. Shape the mixture into lots
of balls a bit smaller than ping-pong balls, sprinkle them with some breadcrumbs and
leave them to rest in the fridge for about 30 minutes.
Heat 4-5 spoonfuls of oil in a frying pan, add the little balls and let them brown delicately, turning them over every now and again. Pour in the broth and let it evaporate,
then cover the pan and cook for another 10 minutes. Take the pan off the heat, leave
to cool and serve.
If you want a stronger flavour, instead of the broth you can use a little bit of white wine. As the meatballs
cook the alcoholic part will evaporate, and therefore the kids can eat them too.
109
VEAL AND HERB MEATBALLS
CHICKEN AND SAUSAGE BALLS

COATED IN CORN FLAKES
500 g of chicken breast
4 eggs
4 spoonfuls of breadcrumbs
3 fresh sausages
3 boiled potatoes
corn flakes
salt and pepper
Put the chicken and sausages in the food processor and blend them, add the eggs, the
breadcrumbs, the boiled potatoes, the Parmesan, and some salt and pepper Mix until
you obtain a soft smooth consistency. Shape the mixture into small balls and then flatten
them slightly.
Break up the cornflakes coarsely and use them to coat the little balls with. Put them on
greaseproof paper and cook them for approximately 15 minutes in a preheated oven at
190 C. You can serve them either hot or cold.
If any get left over for the following day, re-heat them in a hot oven for 2-3 minutes. The cornflakes will
become crispy again and theyll be perfect.
110

50 g of sheeps milk cheese
4 eggs
1 sprig of marjoram
garlic
salt
for the sauce

500 g of tomato puree
200 g of fresh peas
1 onion
a glass of vegetable broth
salt
Prepare the sauce. Thinly slice the onion and saut it in a saucepan with 3-4 spoonfuls of
oil. Add the peas, pour in the broth and leave to evaporate. Pour in 1 glass of hot water,
put the lid on the saucepan and cook for 5-10 minutes over a gentle heat. After this time,
add the tomato puree and continue cooking, without the lid on, for 10-15 minutes (or until
the tomato has thickened).
In the meanwhile, chop the bread in the food processor. Beat the eggs in a bowl, add the
minced veal, the bread and the two kinds of cheese previously grated and mix all the
ingredients together until you obtain a smooth consistency. Add some salt to taste, season
with the chopped marjoram and mix again.
Shape the mixture into little balls slightly larger then a walnut. Heat 3-4 spoonfuls of oil
in a frying pan with 1 squashed clove of garlic, add the little balls and cook over a low
heat, browning them all over, for about 5 minutes.
Remove the balls from the pan, put them to dry on absorbent kitchen paper and sprinkle
them with salt Serve while still hot, accompanied with the sauce served in small individual
bowls.
113
MEATBALLS IN TOMATO AND PEA SAUCE
SALMON AND TOMATO ABACUS

500 g of salmon fillets
120 g of cherry tomatoes
2 eggs
1 bunch of parsley
1 bunch of fresh dill
the juice of 1 lemon
a few leaves of sage
butter
peanut oil
salt
for the sauce
150 g of cream cheese
125 g of yogurt
chopped parsley
salt
With the use of a sharp knife remove the skin from the salmon fillets, rinse them under running water and pat them dry with absorbent kitchen paper. Place the fillets, in a row, in a
lightly buttered oven dish, pour the lemon juice over them and season with salt and pepper.
Cover with lightly buttered kitchen foil and cook in the oven, at 180 C, for 20 minutes. In
the meanwhile, prepare the sauce: put all the ingredients in a bowl and mix them together.
Take the salmon out of the oven, drain off the juice formed while cooking and leave it to
cool. Put the fish in a bowl together with the chopped aromatic herbs. Mix carefully and
add the breadcrumbs and a knob of butter. Stir in the eggs, lightly beaten, and mix again
thoroughly. Wet your hands slightly and shape the mixture into lots of evenly sized little balls.
Heat plenty of peanut oil in a frying pan, put the croquettes into it and fry them for 3-4
minutes. When they are golden brown, remove them from the oil and dry them on absorbent kitchen paper. Keep them warm in the oven, which has been turned off.
Wash and dry the cherry tomatoes. Put the croquettes and tomatoes onto wooden skewers,
alternating them in various different ways. Lay the skewers on a square plate, one beside
the other, and decorate the ends with two small leaves of sage. Serve them accompanied
by the sauce in separate bowls.
114

600 g of minced lamb
2 egg yolks
1 onion
1 boiled potato
a few leaves of mint

flour
salt
Clean the onion and chop it finely, mix it in a bowl with the meat, the egg yolks, the
potato previously mashed 2 leaves of mint and a pinch of salt.
Now use the mixture to make lots of little balls, roll them in the flour and cook them in a
frying pan with a drizzle of oil, turning them around so that they brown all over.
These little balls are great served with mashed potatoes, which, if you want to make the recipe a bit
lighter, you can mix with a little oil and a drop of cream instead of using butter.
117
MINI LAMB MEATBALLS
AROMATIC MEATBALLS
200 g of minced pork
3 carrots
2 teaspoons of chopped parsley
1 egg
1 teaspoon of cinnamon
1 sprig of rosemary
a teaspoon of powdered ginger
teaspoon of coriander
bay leaves
nutmeg
salt and pepper
Put both kinds of minced meat in a bowl, add the egg and season with the ginger, the
cinnamon, the coriander and some chopped parsley. Add salt to taste, sprinkle with
pepper, mix all the ingredients together and then shape the mixture into small balls. Heat
5 or 6 spoonfuls of extra-virgin olive oil in a large frying pan and fry the meatballs for
5-7 minutes. They must turn the same colour all over.
Cut the carrots into sticks and cook them for 10 minutes in a frying pan with 2 spoonfuls
of oil, 2 bay leaves and a handful of rosemary, adding, if necessary, a tiny bit of water.
Push the meatballs onto the skewers, alternating them with the carrots and a bay leaf.
Lay the skewers on plates and serve them either hot or cold.
118
120
so moreish
Its time for an appetizer

121

500 g of minced turkey breast
300 g of yogurt
2 sprigs of parsley
1 red onion
1 egg
a lemon
nutmeg
milk
powdered cumin
a few leaves of mint
salt and pepper
Blend the lemon with the juice of the lemon, the mint and 1 sprig of chopped parsley
and roughly a teaspoon of cumin. Pour the sauce into a bowl, put it in the fridge and
leave to cool.
Put the bread to soak in the milk. Then squeeze it and put it in a bowl. Add the meat, the
onion, the remaining parsley, chopped finely, and the egg. Season with a little grated
nutmeg, a drizzle of oil, salt and pepper, and then mix all the ingredients together.
Make lots of little balls, approximately 2 cm in diameter, put them in an oven dish lined
with greaseproof paper, and cook them in a very hot oven, at 200 C, for about 15
minutes. Remove the little balls from the oven and serve them in small cardboard boxes,
lined with paper, accompanied by the yogurt sauce served separately in small glasses.
123
MINI TURKEY CROQUETTES

WITH YOGURT SAUCE
MINI SALMON AND CHICKPEA CROQUETTES

200 g of salmon in brine
200 g of tinned chickpeas
2 eggs
1 clove of garlic
1 spoonful of chopped rosemary

breadcrumbs
salt and pepper
Drain the chickpeas, pass them through the food mill and collect the puree in a bowl.
Drain the salmon as well, break it up with a fork and add it to the chickpea puree,
together with the chopped garlic.
Add 1 egg and 3-4 spoonfuls of breadcrumbs, season with salt, a little freshly milled
pepper and the rosemary, mix all the ingredients together until you obtain a smooth consistency. Use the mixture to make lots of little balls, dip them in the remaining egg, lightly
beaten, and then coat them with some breadcrumbs, making sure that they adhere well.
Heat plenty of oil in a frying pan and fry the little balls. Gradually, as they are ready,
remove them from the oil, place them on absorbent kitchen paper and sprinkle with salt.
When youve finished, serve them in small paper cones.
124

4-5 potatoes
300 g of sausage
30 g of butter
50 g of grated Bitto cheese
3 eggs
nutmeg
salt and pepper
Put the potatoes in a saucepan, cover them with cold water, bring to the boil and cook
for 30 minutes. In the meanwhile soften the butter at room temperature, and peel and
break up the sausage.
When theyre cooked, drain the potatoes, peel them, mash them and put the mashed
potato in a bowl. Add the butter, in small pieces, and the sausage, mix them together
well. Stir in 2 egg yolks, one at a time, and the grated cheese. Season with salt, some
freshly milled pepper and a little freshly grated nutmeg, and mix them again.
Use the mixture to make lots of cylindrical croquettes, coat them with a little sieved flour,
then with the remaining egg, lightly beaten, and lastly with the breadcrumbs. Heat plenty
of oil in a frying pan and fry the croquettes, turning them over carefully to make sure they
brown evenly all over. Gradually, as they are ready, remove them from the oil and place
them on absorbent kitchen paper. Leave them to cool and then serve.
127
POTATO AND SAUSAGE CROQUETTES
CHICKEN CROQUETTES
1
1
3
2
chicken breast
egg
spoonfuls of thick bchamel sauce
spoonfuls of grated Parmesan cheese
breadcrumbs
salt and pepper
slices of lemon
Steam the chicken breast, then cut it into small pieces and leave it to cool. Put it in the
food processor with the egg and the Parmesan cheese. When its all well chopped put
the mixture in a bowl. Season with salt and pepper. Add the bchamel sauce and mix
thoroughly.
Use two spoons, take a little of the mixture at a time and shape it into croquettes. Coat
them with the breadcrumbs, flattening them slightly, then put them on a plate. Pour plenty
of oil into a saucepan and heat it. Fry a few croquettes at a time, until they are golden
brown, then remove them from the oil and put them on absorbent kitchen paper. Serve
them with slices of lemon.
You can also cook the croquettes in the oven. Put them in a lightly oiled oven dish. Sprinkle a little more
oil over them and cook them at 180 C. After roughly ten minutes turn them over and let them cook on
the other side for the same amount of time. Take them out of the oven when nicely browned and serve
them with slices of lemon.
128
FRESH TUNA CROQUETTES

COOKED IN WHITE WINE
400 g of fresh tuna, in one thick slice
1 egg
1 sprig of parsley
breadcrumbs
milk
white wine
salt and pepper
Soak the bread in a little bit of milk. Clean the slice of tuna, rinse it, dry it with absorbent
kitchen paper and chop it finely. Chop the parsley as well.
Put the tuna in a bowl, add the bread, thoroughly squeezed to eliminate the milk, the
chopped parsley (but keep some on one side for later), the egg and the Parmesan cheese.
Season with a pinch of salt and plenty of freshly milled pepper, and mix all the ingredients
together until the mixture is smooth (if necessary you can add some breadcrumbs, to obtain
the right consistency). Then shape it into small balls, about the size of a ping-pong ball,
and roll them in the breadcrumbs.
Heat 3-4 spoonfuls of oil in a frying pan, add the little balls and cook them evenly all
over for a few minutes, turning them around delicately. Pour in glass of white wine
and let it evaporate. Season with salt and pepper and continue cooking for roughly 10
minutes. Just before finishing, sprinkle with a little chopped parsley.
130

200 g of peas, shelled
200 g of Quartirolo cheese
3 eggs
1 spring onion
breadcrumbs
vegetable broth
powdered cumin
peanut oil
salt and pepper
Clean the spring onion, chop it and saut it in a saucepan with 2-3 spoonfuls of extravirgin olive oil. Add the peas and leave them to cook for a few minutes. Pour in a
glass of boiling broth and continue cooking, over a slow heat, for 10-15 minutes. Season
with salt, then remove from the stove and leave to cool.
Put the peas in the food processor, add the Quartirolo and blend; then transfer the mixture
you obtain into a bowl. Break the eggs and separate the yolks and whites. Beat the yolks
lightly, just to break them up a bit, and add them to the pea mixture, together with the
Parmesan and 80 g of breadcrumbs. Season with a pinch of cumin, stir well to mix all
the ingredients together and then shape the mixture into lots of small balls.
Bread the croquettes, first coat them with the lightly beaten egg whites, then with the
breadcrumbs. Heat plenty of peanut oil in a frying pan and fry the croquettes, a few at
a time, turning them over delicately. When they are golden brown, remove them from
the oil and dry them on a sheet of absorbent kitchen paper. Finally, sprinkle them with
salt and serve them.
133
PEA CROQUETTES

800 g of minced lamb
1 egg
2 anchovies in oil
1 glass of milk
1 sprig of parsley
50 g of Pecorino di Fossa cheese
200 g of lardo (cured pork fatback)
100 g of Pachino tomatoes

1 shallot
1 glass of wine
salt
Szechuan salt
you will also need
Pecorino di Fossa cheese
In a bowl put the minced lamb, the chopped parsley, the milk, a handful of breadcrumbs,
the grated cheeses (leaving 2 spoonfuls on one side to use later), the egg and the Pachino tomatoes, finely chopped. Mix all the ingredients thoroughly and leave to rest in
the fridge for at least 30 minutes.
Chop the lardo very finely with a knife and add it to the breadcrumbs. Add the grated
cheese previously put to one side and some chopped parsley and mix. When the mixture
has rested, take it out of the fridge and shape it into small gnocchi, then roll them with
the seasoned breadcrumbs.
Chop the shallot and saut it in a frying pan with a drizzle of oil. Add the anchovies
and let them disintegrate; pour in the wine, let it evaporate and then add the gnocchi.
Cook them for roughly 10 minutes, turning them over half way through to brown them
well on both sides. Put them in a dish, sprinkle with the Pecorino and a little freshly milled
pepper, and serve.
135
SAVOURY BREADED LAMB GNOCCHI

300 g of sesame breadsticks
200 g of broccoli, boiled
100 g of green beans, boiled
3 boiled potatoes
1 tin of sweetcorn
1 clove of garlic
1 egg
3 spoonfuls of grated Parmigiano Reggiano
anchovy filets
salt and pepper
Crumble the sesame breadsticks into a bowl. Mash the potatoes and put them on one
side. Coarsely chop the broccoli and break up the green beans. Finely chop the clove
of garlic.
Heat a few spoonfuls of oil in a non-stick frying pan, add the garlic and 4-5 anchovy
filets. Add the mashed potato, mix and leave to cook for a few minutes.
Add the sweet-corn, drained of its liquid, the broccoli and the green beans; continue
cooking for a few minutes over a moderate heat, mix thoroughly and season with salt
and pepper. Remove them from the stove and leave to cool.
Dampen your hands, shape the mixture into small balls and roll them in the crumbled
breadsticks. Brush them with extra-virgin olive oil, place them on a baking tray, covered
with greaseproof paper, and put them in the oven for 8 minutes at 200 C. When cooked, remove from the oven and serve.
137
VEGETABLE ROCHER
THEMATIC INDEX
MEAT RECIPES
Mini mortadella balls in Pantelleria caper cream
Beef, nettle and mentuccia croquettes
Tripe balls
Fried meatballs with pine nuts and raisins
Mini multicoloured meatballs
Chianina beef truffles with a mozzarella heart
Mini potato and mushroom croquettes
Chickpea sausage and saffron croquettes
Lemon scented chicken croquettes
Beef and sausage croquettes
Masked chicken croquettes
Spaghetti and meat balls
Veal and herb meatballs
Chicken and sausage balls coated in corn flakes
Meatballs in tomato and pea sauce
Mini lamb meatballs
Aromatic meatballs
Mini turkey croquettes with yogurt sauce
Potato and sausage croquettes
Chicken croquettes
Savoury breaded lamb gnocchi
Vegetable rocher
FISH RECIPES
Potato and scallop croquettes
Fried bream bonbons with a hint of citrus
Fried mackerel and cream of tomato croquettes
Prawn and mint balls with lime mayonnaise
138
23
24
27
35
40
43
51
54
57
60
105
106
109
110
113
117
118
123
127
128
135
137
33
36
39
45
CHEESE RECIPES
Cheese croquettes with black truffle
Cheese balls in tomato sauce
Crispy surprises
Polenta and scamorza croquettes
Mini potato croquettes with cheese and walnuts
Chicken croquettes with 4 kinds of cheese
Cheese truffles
Squash, caciocavallo and scamorza croquettes
Oriental style cheese truffles
VEGETABLE RECIPES
Aubergine and swordfish lollipops
Cauliflower and gorgonzola croquettes
Aubergine croquettes
Mini chard croquettes
Curry flavoured broad bean and pea croquettes
Potato and porcini croquettes in gorgonzola sauce
Broccoli and caciocavallo croquettes
Bean croquettes
Lentil croquettes
Red bean and oat croquettes
Pea croquettes
139
48
52
59
63
114
124
130
28
67
69
70
75
76
79
80
89
31
73
83
86
90
93
94
97
99
101
133
Tuna and anchovy croquettes with salad, raisins and balsamic vinegar
Fried boiled eggs
Mini anchovy balls
Bream croquettes
Salmon and tomato abacus
Mini salmon and chickpea croquettes
Fresh tuna croquettes cooked in white wine
CHAPTER INDEX
GOURMET RECIPES For connoisseurs
Mini mortadella balls in Pantelleria caper cream
Beef, nettle and mentuccia croquettes
Tripe balls
Cheese croquettes with black truffle
Aubergine and swordfish lollipops
Potato and scallop croquettes
Fried meatballs with pine nuts and raisins
Fried bream bonbons with a hint of citrus
Fried mackerel and cream of tomato croquettes
Mini multicoloured meatballs
Chianina beef truffles with a mozzarella heart
Prawn and mint balls with lime mayonnaise
21
23
24
27
28
31
33
35
36
39
40
43
45
IN THE FRYING PAN Fried croquettes

Tuna and anchovy croquettes with salad, raisins and balsamic vinegar
Mini potato and mushroom croquettes
Fried boiled eggs
Chickpea sausage and saffron croquettes
Lemon scented chicken croquettes
Mini anchovy balls
Beef and sausage croquettes
Bream croquettes
47
48
51
52
54
57
59
60
63
MELT IN YOUR MOUTH With cheese

Cheese balls in tomato sauce
Crispy surprises
Polenta and scamorza croquettes
Cauliflower and Gorgonzola croquettes
Mini potato croquettes with cheese and walnuts
Chicken croquettes with 4 kinds of cheese
65
67
69
70
73
75
76
140
79
80
83
VEGGY & TASTY For vegetarian foodies

Mini chard croquettes
Oriental style cheese truffles
Curry flavoured broad bean and pea croquettes
Potato and porcini croquettes in gorgonzola sauce
Broccoli and caciocavallo croquettes
Bean croquettes
Lentil croquettes
Red bean and oat croquettes
85
86
89
90
93
94
97
99
101
LADY AND THE TRAMP MEATBALLS To delight the kids

Masked chicken croquettes
Spaghetti and meat balls
Veal and herb meatballs
Chicken and sausage balls coated in corn flakes
Meatballs in tomato and pea sauce
Salmon and tomato abacus
Mini lamb meatballs
Aromatic meatballs
103
105
106
109
110
113
114
117
118
SO MOREISH Its time for an appetizer

Mini turkey croquettes with yogurt sauce
Mini salmon and chickpea croquettes
Potato and sausage croquettes
Chicken croquettes
Fresh tuna croquettes cooked in white wine
Pea croquettes
Savoury breaded lamb gnocchi
Vegetable rocher
121
123
124
127
128
130
133
135
137
141
Cheese truffles
Squash, caciocavallo and scamorza croquettes
Aubergine croquettes
Printed April 2013
Croquettes,
meatballs & co.

Meatballs, rissoles, etc. are the ideal example of the widespread trend that mixes tradition,
unusual combinations and a particular attention paid to everything we eat, in terms of quality,
but also in terms of quantity. This is why many of the recipes we propose, as in the best of
traditions, are culinary adaptations of yesterdays leftovers, re-elaborated versions of a few
ingredients left in the kitchen, already cooked or yet to be so. Meat, milk, stale bread or boiled
potatoes, all kinds of legumes or eggs, not to mention the classic pieces of cheese that every
family has left over, too small to re-elaborate as an entire dish, but too big to leave in the fridge
to go off. In Italy polpette (the name that encompasses meatballs and croquettes) are an actual
category of the traditional cuisine, as they are in many other countries both near and far.
A concept to which weve decided to dedicate an entire book, because there are so many
ways to make them, prepare them and savour them, amongst the most enticing and unusual
recipes, theres room for all the most common ingredients found in our kitchen.

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Croquettes Meatball

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Croquettes,

meatballs & co.

meatballs & co.

Croquettes, meatballs & co.

Once upon a time

Getting to the heart of things

Around the world in 80 meatballs

Spice up your life!

Man cannot live by croquettes alone

GOURMET RECIPES For connoisseurs

IN THE FRYING PAN Fried croquettes

MELT IN YOUR MOUTH With cheese

VEGGY & TASTY For vegetarian foodies

LADY AND THE TRAMP MEATBALLS To delight the kids

SO MOREISH Its time for an appetizer

Croquettes, meatballs & co.

Croquettes, meatballs & co.

ONCE UPON A TIME

Croquettes, meatballs & co.

GETTING TO THE HEART OF THINGS

Croquettes, meatballs & co.

AROUND THE WORLD IN 80 MEATBALLS

Croquettes, meatballs & co.

Croquettes, meatballs & co.

SPICE UP YOUR LIFE!

Croquettes, meatballs & co.

Beef and nutmeg

Veal beef and parsley

Beef spinach and mint

Veal beef anchovies

BEEF SPINACH AND MINT

400 g of minced beef

400 g of minced beef

CHICKEN THYME AND MARJORAM

BEEF ROCKET AND DRIED TOMATOES

200 g of minced veal

400 g of minced beef

VEAL BEEF ANCHOVIES AND MOZZARELLA

BEEF MUSHROOMS AND SAUSAGE

400 g of minced veal and beef

400 g of minced beef

VEAL BEEF AND PARSLEY

Croquettes, meatballs & co.

Croquettes, meatballs & co.

Croquettes, meatballs & co.

MAN CANNOT LIVE BY CROQUETTES ALONE

Ingredients for 4 people

250 g of minced beef

Croquettes, meatballs & co.

MINI MORTADELLA BALLS

Croquettes, meatballs & co.

BEEF, NETTLE AND MENTUCCIA CROQUETTES

Ingredients for 6 people

800 g of boiled tripe

Croquettes, meatballs & co.

Croquettes, meatballs & co.

CHEESE CROQUETTES WITH BLACK TRUFFLE

Ingredients for 4 people

Croquettes, meatballs & co.

AUBERGINE AND SWORDFISH LOLLIPOPS

Ingredients for 4 people

200 g of scallops, already cleaned

Croquettes, meatballs & co.

POTATO AND SCALLOP CROQUETTES

Once upon a time

Getting to the heart of things

Around the world in 80 meatballs

Spice up your life!

Man cannot live by croquettes alone

GOURMET RECIPES For connoisseurs

IN THE FRYING PAN Fried croquettes

MELT IN YOUR MOUTH With cheese

VEGGY & TASTY For vegetarian foodies

LADY AND THE TRAMP MEATBALLS To delight the kids

SO MOREISH Its time for an appetizer