- Clean the broccoli, break into florets, and boil or steam for 6 minutes. Then drain and leave to cool.
- Tip the broccoli into a bowl and crush with a fork. Add the Fusilli no. 857 (previously cooked in salted boiling water), and the eggs, Parmigiano, salt and pepper. Stir to combine evenly, adding a few spoonfuls of breadcrumbs if required.
- Cover a dripping pan with baking paper. Place a 7 – 8cm ring mould on the pan and sprinkle breadcrumbs inside. Fill with a few spoonfuls of the pasta and broccoli mix, pressing down to make it even. Top with more breadcrumbs and carefully remove the ring mould. Spray the surface with oil and cook in a pre – heated oven at 200°C for 15 – 20 minutes until golden.
- Separately, emulsify the ingredients for the dipping sauce.
- Remove the croquettes from the oven and serve with the dip.
Fusillipasta and broccoli croquettes
N. 857
20 min
25 min
3 people
Easy
INGREDIENTS
Italian Wheat Fusilli no. 857 857 200 g
Broccoli 250 g
Small eggs 2
Grated Parmigiano Reggiano cheese 50 g
Breadcrumbs to taste
extra virgin olive oil to taste
Salt to taste
Pepper to taste
For the dip:
Natural yoghurt 150 g
Finely chopped chives 1 tbsp
Juice and grated rind 1/2 a lemon
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Fusilli
N. 857 - Organic Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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