Preparation
[vc_row type=”simple” section_id=”” height=”” parallax_ratio=”0.2″ image_mobile=”” image=”” kenburns_images=”” video_src=”” video_type=”mp4″ with_container=”true” centered=”false” container_id=”” scroll=”no” fluid_section=”no” class=”” ct_u_color=”ct-u-colorWhite” ct_u_padding=”” ct_u_margin=”” ct_u_border=”” full_width=”” gap=”0″ full_height=”yes” columns_placement=”middle” equal_height=”yes” content_placement=”” video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” parallax_speed_video=”1.5″ parallax_speed_bg=”1.5″ css_animation=”” el_id=”” disable_element=”yes” el_class=”” css=”” animation_speed=”” animation=””][vc_column width=”2/3″][img src=”4564″ alt=”Green Split Pea & Speck Potato Croquettes” align=”left”][/vc_column][vc_column width=”1/3″ video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” parallax_speed_video=”1.5″ parallax_speed_bg=”1.5″ css_animation=”” el_id=”” el_class=”” css=”.vc_custom_1504685777178{background-image: url(https://www.legumiitaliani.it/wp/wp-content/uploads/2016/02/bgcarta.jpg?id=2794) !important;}” offset=”” full_width=”” align=”” animation_speed=”” animation=””][section_header level=”4″ header=”Ingredients for 4 servings:”][vc_column_text css=”.vc_custom_1550918711525{background-image: url(https://www.legumiitaliani.it/wp/wp-content/uploads/2016/02/bgcarta.jpg?id=2794) !important;}”]
- 400 g boiled Potatoes
- 100 g Green Split Peas
- 50 g Speck
- 20 g Onion
- Extra virgin olive oil
- 40 g grated Parmesan cheese
- 1 Egg yolk
- Salt
- Pepper
- Breadcrumbs
- Flour
- Frying oil
[/vc_column_text][/vc_column][/vc_row][vc_row type=”simple” section_id=”” height=”” parallax_ratio=”0.2″ image_mobile=”” image=”” kenburns_images=”” video_src=”” video_type=”mp4″ with_container=”true” centered=”false” container_id=”” scroll=”no” fluid_section=”no” class=”” ct_u_color=”ct-u-colorBrownDark3″ ct_u_padding=”” ct_u_margin=”” ct_u_border=”” full_width=”” gap=”0″ full_height=”yes” columns_placement=”middle” equal_height=”yes” content_placement=”” video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” el_id=”” el_class=”” css=”.vc_custom_1456170632857{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}” animation_speed=”” animation=””][vc_column width=”1/1″][vc_empty_space height=”25px”][section_header level=”3″ header=”Preparation”][vc_row_inner][vc_column_inner width=”1/1″][vc_column_text]Place the Green Split Peas in a large stock pot, cover with fresh, cold water and soak for 6 hours. Change the water and cook for about 75 minutes, drain and keep aside.
Brown in a pan the finely chopped onion with 2 tablespoons of extra virgin olive oil and diced speck for 3-4 minutes. Add peas, season with salt and let flavour for 5 minutes, remove from the heat and keep aside. Mash thoroughly the potatoes, add the peas and speck mixture and mix. Add parmesan cheese, salt, pepper and yolk amalgamating with care.
Pour the flour in a bowl, add a pinch of salt and as much water as is needed to obtain a fluid batter. Pour the oil on the frying pan and heat up. Put breadcrumbs in a bowl. Take a spoonful of mixture and shape nut-size balls by hand, pressing adequately. Coat each croquette in the batter first, then dip in the breadcrumbs.
Fry the croquettes, turning regularly until golden brown. Take off the croquettes with a perforated spoon, drain well on kitchen paper and serve piping hot.[/vc_column_text][vc_empty_space height=”25px”][vc_media_grid element_width=”3″ grid_id=”vc_gid:1550918588025-b675a1da-d774-4″ include=”4566,4565,4567,4568″][/vc_column_inner][/vc_row_inner][vc_empty_space height=”25px”][section_header level=”3″ header=”Food Blogger”][info_box image=”3397″]
Miria, Roman by birth and Umbrian by adoption, loves traditional recipes.
“My cooking is simple, with fresh, seasonal ingredients. Spontaneous herbs, berries and flowers are often inspiration for my dishes. ”
See the recipe on the blog www.dueamicheincucina.it
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