Croquettes parmentier to anchovies
Instructions
Wash the potatoes and boil, unpeeled in salted water; then drain, Peel and pass through the ricer, collecting into a bowl.
Joined about 70 g of butter, the grated Emmenthal cheese, a pinch of pepper, a little grated nutmeg and an egg.
Carefully mix, mixing to perfection.
Take a spoonful of mixture, place in the hollow of the hand, gently twist and an anchovy curled, then forming the dough into a croquette of the size of an apricot.
Proceed the same way with the rest of the compound.
Place the croquettes, very close together, in a baking pan previously greased with butter, brush the surface with beaten egg, then infornatele at 200 degrees for about 20 minutes.
Meanwhile prepare an anchovy sauce: melt the remaining butter over cake and add the anchovy paste; then join the chopped Basil and lemon juice.
Mix everything together and keep the sauce warm.
When the croquettes are ready, estraetele from the oven, drizzle with sauce and serve immediately, bringing the dish directly on the table.
Ingredients and dosing for 4 persons
- 600 g of potatoes
- Salt
- 170 g of butter
- 50 g of emmenthal cheese
- Pepper
- Nutmeg
- 2 eggs
- 2 tins of anchovies in olive oil
- 50 g of anchovy paste
- 1 sprig of basil
- 1 lemon (juice)