IngredientsFor Potato Croquettes:
2.2 lbs/1 kg red potatoes
0.20 lbs/90 g Aged Provolone Valpadana PDO cheese
1 bay leaf
1 cup instant polenta
1/2 cup/120 ml milk
salt and white pepper
For the Red Bell Pepper Sauce:
1 red bell pepper, medium sized
1/2 – 1 garlic clove*
3 tbsp extra virgin olive oil
3 tbsp crushed tomatoes
salt and freshly ground black pepper
DirectionsFor the croquettes:
Place clean potatoes with skin on a large pot filled with well salted water and bay leaf (I used about 4 tbsp kosher salt). Boil for about 30-40 minutes until potatoes are cooked. Remove from water and let cool.
Cut the cheese into small cubes (about 3 gr. each). Also prepare a bowl filled with the polenta and another small bowl with the milk.
Preheat the oven to 425°F/220°C. Place parchment paper on a large oven safe tray.
Mash the peeled potatoes (preferably with a potato ricer), then add salt and pepper as needed. Mix all ingredients together.
Form the croquettes by making half circles in the palm of your hands. Fill them with the cubes of cheese and then close by adding a bit more mash potatoes. Use hands to roll potatoes into smooth balls, trying to keep them all about the same size. Roll the balls in the milk and then in the polenta.
6. Place on the baking sheet and bake for approx. 15 minutes.
For the sauce:
Remove seeds, stems, whites from the washed bell pepper then cut into same sized cubes.
In a small pot heat olive oil and garlic for a few minutes. Next add cubed bell pepper, tomatoes, salt and pepper. Cook for about 20 minutes with lid on low until vegetables are very soft, adding a little bit of water if necessary.
Blend cooked vegetables until smooth.
Serve warm croquettes with red pepper sauce on the side.
American garlic isn’t as strong as Italian garlic, dose according to preference. This recipe also fries up beautifully. I use a mixture of 1/2 olive oil and 1/2 of a neutral flavor oil.
Recipe posted by flirtyfoodie