Cacio e Pepe Bread Croquettes with Tomato Coulis
Category: Appetizers
Servings: 18
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rustic bread (preferably homemade) | 355g |
| Pecorino cheese | 170g |
| Eggs | 105g (about 2 eggs) |
| Whole milk | 100g |
| Black pepper (freshly ground) | To taste |
| Rustic bread (for breadcrumbs) | 345g |
| Fresh rosemary | To taste |
| Eggs (for dipping) | 2 |
| Ripe tomatoes (ramati) | 370g |
| Salt | To taste |
| Fresh basil leaves | 4 leaves |
| Sunflower oil (for frying) | To taste |
Instructions:
-
Prepare the Bread Base:
- Begin by cutting the crust of the rustic bread into rough chunks (1-2 inches).
- Heat a large pan over medium heat, adding the rosemary sprigs to infuse the bread with flavor. Briefly toast the bread chunks in the pan for a few minutes.
- Once toasted, remove from heat and set aside.
- Next, tear the bread crumb into coarse pieces and transfer them to a food processor. Blend until fine crumbs are formed.
-
-
Prepare the Dough:
- Transfer the bread crumbs to a large mixing bowl. Add the eggs, whole milk, freshly ground black pepper, and grated pecorino cheese. Mix well with a fork until fully combined.
- Knead the mixture by hand until you achieve a smooth consistency. Once mixed, cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This helps the dough firm up, making it easier to shape.
-
Prepare the Tomato Coulis:
- While the croquette mixture chills, prepare the coulis. Cut the ripe tomatoes in half and scoop out the pulp.
- Place the tomato pulp into a high container, adding fresh basil leaves and a pinch of salt. Using an immersion blender, blend the ingredients until smooth. Set aside.
-
Coat the Croquettes:
- Once the dough has chilled, begin shaping the croquettes. Take a small portion of the mixture and form it into a ball or oval shape.
- In a separate bowl, beat the remaining two eggs.
- Roll each croquette first in the beaten egg and then coat it thoroughly with the toasted bread crust (which was previously blended into fine crumbs).
-
Fry the Croquettes:
- Heat sunflower oil in a large frying pan. Use a thermometer to check the oil temperature, which should be about 170°C (338°F).
- Fry the croquettes in small batches to ensure they cook evenly. Fry each batch for 2-3 minutes, or until golden brown and crispy.
- Remove from the oil and place on paper towels to drain excess oil.
-
Serve:
- Arrange the fried croquettes on a serving platter and serve hot with the freshly made tomato coulis on the side for dipping.
Enjoy these delightful, crispy Cacio e Pepe Bread Croquettes with their rich, tangy tomato coulis as an irresistible appetizer to start any meal!
