PASTA CROQUETTES
This is a recipe that is as close as I can get to a side dish that a local Columbus, Ohio restaurant serves and is their signature dish. It is called Pasta Salvi. It is to die for! Please note: I was a manager at Salvi's for several years. Missing ingredients include minced fresh parsley and garlic. The cream sauce is a classic bechamel sauce prepared with onion, cloves and nutmeg, with the onion and cloves discarded before adding to the pasta.
Provided by jkoch960
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Drain well.
- Meanwhile, melt butter in medium sauce pan. Add green onions and saute until softened. Stir in flour, salt and white pepper and cook until bubbly. Stir in milk and cook stirring constantly, until thickened and bubbly.
- Stir in Parmesan cheese until melted, then stir a little of the mixture into the beaten egg. Add egg mixture back to pan annd bring just to the boiling point. Add sauce to drained noodles; mix thoroughly.
- Press mixture into a well-greased 9-inch square pan. Place a square of aluminumfoil over the top, pressing down on it to pack noodles. Chill until cold, several hours or overnight.
- Before serving, place flour egg-water mixture and Panko crumbs in separate shallow dishes. Heat oil to 375.
- Cut chilled noodle mixture into squares. Coat with flour, then with egg mixture, then with Panko crumbs, covering all sides thoroughly. Fry squares in hot oil, 1 or 2 at a time, until golden brown and heated through, 2-3 minutes. Drain on paper towels.
- Serve hot.
- Additional toppings can be used after cooked. Add a slice of provolone cheese to top immediately after it is cooked so it melts. Add bolognese sauce (with or without cheese). Or, just eat it plain; it awesome all on it's own!
Nutrition Facts : Calories 200.5, Fat 10.5, SaturatedFat 5.9, Cholesterol 87.1, Sodium 204.9, Carbohydrate 18.8, Fiber 0.8, Sugar 0.5, Protein 7.7
SALMON CROQUETTES WITH REMOULADE SAUCE
Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 to 10 croquettes
Number Of Ingredients 17
Steps:
- Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
- Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
- Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
- Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
- Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.
CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE
Croquettes are adorned with parsley for these bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
- Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
- Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.
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