Description
«..The best Italian pesto…»
Red shrimp
«An original, uncompromising recipe that we bring to the tables of gourmets from all over the world»
Roberto Panizza, starred chef
Although it can boast ancient parental references in the garlic-based sauces prepared by Romans and Persians, it is to Ligurian cuisine that pesto owes the perfect liturgy ritualized on all tables. A sauce that over the centuries has alternated with various foreign cheeses, coming from the trade of Ligurian sailors, before settling on today's totally Italian raw materials. Even that certain Paperin Pestello knew it well, whom the imagination of the Disney authors had wanted as the first discoverer of America and whose adventures, published in 7 episodes in 1992, represented a comic homage to salsa during the Colombian Celebrations in Genoa.
Baked potato and pecorino croquettes with Genoese pesto dip
Crunchy, creamy and tasty. If you like pecorino cheese, finger food, crispy potatoes accompanied by tasty pesto, this recipe is for you. Ideal for a quick appetizer, the preparation times are limited to the boiling time of the potatoes.
Ingredients for people 4
- 750 g of floury potatoes
- 2 eggs
- 50 g of pecorino romano
- Salt and pepper
- 1 tablespoon of cornstarch
- Breadcrumbs to taste
- Genoese pesto without garlic Rossi
- Tamìa organic extra virgin olive oil
Preparation
- Cook the potatoes in boiling water for 20 minutes, until soft.
- Mash them with a potato masher and season them with salt and pepper, then add the grated pecorino cheese, 1 egg and mix well.
- Take a generous spoonful of dough at a time and form cylindrical croquettes by pressing with your hands.
- Dip each croquette first in a beaten egg and then in the breadcrumbs trying to coat them evenly. Arrange them gradually on a baking sheet lined with parchment paper and greased with oil.
- Grease the croquettes with a drizzle of oil and cook them in a preheated convection oven at 200°C for about 20 minutes, or in any case until golden brown.
- Take the croquettes out of the oven and serve piping hot, accompanying them with the Rossi Genoese pesto.
Average nutritional values per 100 gr
Storage:
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