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

  1. Clean the broccoli, break into florets, and boil or steam for 6 minutes. Then drain and leave to cool.
  2. 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.
  3. 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.
  4. Separately, emulsify the ingredients for the dipping sauce.
  5. Remove the croquettes from the oven and serve with the dip.

Recommended pasta for this recipe

Fusilli
N. 857 - Organic Italian wheat
Fusilli

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