Photo by Stephanie Bourgeois

Ingredients:

  • Potato–Lardo Croquettes:
  • 2 large (about 10 ounces) yellow potatoes
  • 5 1/2 tablespoons butter
  • 5 1/2 tablespoons flour
  • 1 cup cream
  • 1 cup milk
  • 1/2 teaspoon turmeric
  • Heaping 1/4 cup diced lardo
  • 1 teaspoon olive oil, plus more for frying
  • 1 small shallot, diced
  • 2 1/2 teaspoons vegetable stock
  • Salt to taste
  • Spicy Tomato Sauce:
  • 1 large ripe plum tomato, peeled and finely diced
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil
  • 4 basil leaves, thinly sliced
  • 1 teaspoon Tabasco
  • Salt to taste
  • Green Bean Coulis:
  • 3 cups green beans
  • 3 tablespoons plus 1 teaspoon olive oil
  • 1 tablespoon minced garlic
  • Salt to taste
  •  
  • Olive oil as needed
  • 1 egg, lightly beaten
  • 1 cup fine breadcrumbs
  •  
  • Cherry tomatoes and green beans for garnish

This recipe contains: Dairy, Eggs, Meat, Pork, Wheat

RECIPE

Potato–Lardo Croquettes with Spicy Tomato Sauce

Andrea Trapani

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

Crispy on the outside and creamy on the inside, these croquettes are made with lardo, a luscious, cured pork fat from Italy.

Yield: about 2 dozen croquettes

Method:

Preheat the oven to 355ºF. Place the potatoes in a baking dish and bake until tender, about 40 minutes. Remove from the oven and let cool to room temperature.

Meanwhile, melt the butter in a saucepan. Add the flour and cook, stirring constantly, until golden and fragrant, about 8 minutes. Slowly whisk in the cream, milk, and tumeric, making sure the flour doesn’t form any lumps. Continue to cook until the sauce boils and is very thick and creamy, about 7 minutes. Carefully transfer to a mixing bowl and set aside.

Peel the potatoes. Pass them through a food mill, tamis, or fine-mesh sieve that’s placed over the bowl holding the sauce. Stir to combine.

Melt the lardo in a sauté pan oven low heat. Add to the potato mixture and mix to combine.

Heat the teaspoon of olive oil in a small sauté pan. Add the shallots and sauté until translucent and soft, about 5 minutes. Add them and the vegetable stock to the potato mixture and stir to combine. Season to taste with salt.

Scoop the mixture into 1-inch balls and place them on a parchment paper–lined tray or plate. Refrigerate for at least 2 hours.

Make the spicy tomato sauce: combine the tomatoes, olive oil, basil, and Tabasco in a bowl. Season to taste with salt and let stand for 30 minutes.

Make the green bean coulis: bring a pot of salted water to a boil. Add the green beans and cook until bright green, about 3 minutes. Drain the beans and chill in ice water. Strain and dry with paper towels. Place in a blender or food processor and set aside.

Heat the olive oil in small sauté pan. Sauté the garlic until fragrant, about 1 minute. Transfer the olive oil and garlic to the blender. Purée until smooth. Strain the coulis through a sieve. Season to taste with salt and reserve.

Pour 1 1/2 inches of olive oil into a large pot and heat to 320ºF.

Place the beaten egg and bread crumbs in separate, shallow bowls. Dip a croquette in the egg wash, than in the crumbs, shaking off any excess. Repeat with the remaining croquettes. Working in batches, fry the croquettes in the hot oil until golden and crunchy, about 2 minutes. Transfer to paper towels to drain.

To serve, spoon some green bean coulis onto a serving plate and top with a few croquettes. Finish with a spoonful of spicy tomato sauce. Garnish with cherry tomatoes and green beans.