Tagliolini croquettes
Instructions
Boil al dente spaghetti in salted water, drain and toss in a bowl with butter, cheese and eggs, stirring well and letting them cool.
On a pastry Board spread a veil of flour and meal talgiolini nests the size of a large forkful.
Stuffed with ham and mozzarella and recap ball shaped.
Dip in egg and bread crumbs and FRY.
Ingredients and dosing for 4 persons
- 300 g of pasta fresh egg noodles type
- 70 g of butter
- 80 g of grated parmesan cheese
- 4 eggs
- 80 g of flour
- 80 g of ham
- 100 g of mozzarella
- Olive oil extra virgin
- Breadcrumbs
- Salt