BLESSED
The potato crocché is one of the protagonists of Neapolitan street food, soft and stringy inside thanks to the heart of smoked provola from Agerola, crunchy on the outside thanks to our skill in the preparation of fried foods.
Ingrediants
- 1 kg of Sila red potatoes nutmeg to taste;
- 30 g egg yolks smoked provolone from Agerola;
- 2 medium eggs for breading;
- breadcrumbs to taste;
- vegetable oil for frying;
- Salt to taste.
Preparation
To prepare the potato croquettes, wash the potatoes under water, put them to boil in a large pan, pouring water to cover and without peeling. If you use potatoes of the same size it will take about 40 minutes or half the time with a pressure cooker. Once ready, let them cool slightly and then peel them. Pass them in a potato masher to obtain a puree while they are still hot while in a separate bowl beat the egg yolks with pepper and salt and then add them to the mashed potatoes.
You can add the grated nutmeg to flavor the puree and season with the smoked provola from Agerola, mix with a spoon to mix the ingredients until you get a soft and dry mixture. Take a portion of dough weighing about 35 g and form the crocché giving it the shape of a cylinder, with the two ends slightly flattened.
As you form the croquettes, place them on a tray lined with baking paper. Once the dough is finished, it's time for breading: prepare two bowls with the two beaten eggs respectively and the other with breadcrumbs. Pass each crocché first in the egg and then in the breadcrumbs. Place the croquettes on a tray lined with baking paper.
Heat plenty of seed oil in a not too large pan until it reaches 180-190 ° and then gently insert 3-4 croquettes at a time so as not to lower the temperature of the oil. Cook by turning them with a slotted spoon until they are golden brown on all sides. Drain and put them to drain the excess oil on a plate lined with absorbent paper. Serve the potato croquettes still warm!
Grana Padano PDO cheese
Grana Padano PDO is a hard, cooked and slow-maturing cheese made with cow's milk from cows milked no more than twice a day and fed with green or preserved fodder from the production area.
Sila red potatoes
Potato variety grown on the Sila plateau, in Calabria. It owes its red skin to the rich presence of anthocyanins, natural coloring substances with antioxidant qualities.
Heart of smoked Agerola provola
The smoked Provola of Agerola is a soft cheese typical of Campania that finds its use both in the pizza garnish, and to garnish creamy first courses, to complete fillings for baked pasta.
Egg
In fact, the egg is a food with a high nutritional value. Thanks to its noble proteins, it is also rich in vitamins: A (in the yolk), B9 (folic acid), B12 (the memory vitamin) and vitamin D.
About
Us
Superb Partonopean interpretation of pizza! Characteristic, tasty and melt-in-your-mouth dough, as well as great care of the raw materials! Congratulations also to the kindness and professionalism of the owners and staff.
I've tried several Neapolitan pizzas in Milan but the taste of this buffalo mozzarella beats them all! New and welcoming place, friendly and helpful staff. Well done!
Well-kept environment, excellent service and the Pizzas what wonders.
After reading the reviews and hearing the opinions of my friends, I decided to try this place that many told me about. I was already thinking of finding a welcoming and pleasant environment but, above all, a place where you could eat a good and real Neapolitan Pizza in Milan; well expectations definitely exceeded! Friendly staff, well-kept restaurant, excellent pizza! Highly recommended!
Fantastic pizza among the best in Milan. Try the San Gennaro. Friendly helpful staff and new and clean place. To come, super.
Spectacular pizzeria, a real find! Delicious pizza, high quality ingredients and perfect dough. A real Neapolitan pizza, I absolutely recommend trying all the pizzas !! Prices in the norm. Very nice staff. We will definitely be going back.
Typical Neapolitan pizza, superlative taste and ingredients. We also tasted some really good typical Neapolitan appetizers! Marco and Sara two kind people and always with a smile, absolutely to try!
Very good pizza indeed I would say excellent sweet pastiera ... not to be missed .. limoncello offered, the rest of the menu looks very good we will be back to try it.
For all lovers of true Neapolitan pizza made by Marco, an authentic Neapolitan pizza maker, who, like an artist, doses all the ingredients and cooking times with wisdom and with love for tradition. A delight for the palate and the soul. Absolutely not to be missed.
Tasty Neapolitan pizza, Marco is a true professional and a welcoming and clean host, the most famous Margherita is digestible and tasty.
A pizza that really deserves it! Excellent dough and perfect combination of ingredients. Fried appetizers are delightful! Perhaps the only flaw is the slightly small and spartan restaurant, which however gives you the opportunity to observe the pizza chef at work!
Came here with 3 other friends. Had 5 pizzas and one eggplant parmigiana. There was not one piece of food left on our table. Staff was extremely friendly, fast service, and great mood inside. We felt welcomed despite not speaking any Italian, and had a great time. 5/5 highly recommend