The gruyere croquette
Instructions
Gently melt the butter in a saucepan, add the flour and cook for a few minutes.
Wet with milk, mix to blend well and cook for 20 minutes, stirring constantly with a wooden spoon.
Spent the time indicated, remove the saucepan from heat and stir in the egg yolks bechamel, one at a time.
Bring the mixture to a boil again, then pass through a fine sieve.
At this point, join the Gruyere cheese and grated Pecorino, nutmeg, thyme leaves and salt needed.
Spread the mixture on a rectangular tray (16 x 12 cm), covered with a buttered aluminum foil, and let rest, covered, for about an hour and a half.
Then, cut the mixture into three equal strips, then divide each of them into rectangles approximately 1.
5 cm wide.
Passing them fried croquettes in flour, beaten egg and bread crumbs; Repeat the sequence twice.
Fry the croquettes in a pan with hot oil (200 degrees) for about 3 minutes.
As they are browned, drain, drain them on absorbent paper and serve hot.
Ingredients and dosing for 4 persons
- 2 egg yolks
- 50 g of gruyere cheese
- 30 g of cheese
- 1 rub of nutmeg
- Salt
- 1 sprig of thyme
- 1 cup of flour
- 1 egg
- 150 g of breadcrumbs
- Frying oil
- For the bechamel:
- 30 g of butter
- 35 g of flour
- 25 cl of milk