Two Cheese Milk Croquettes
with a Merlot Wine Tomato Sauce
by Michael Ciro Barbiera
(Staten Island, New York, USA)
This recipe was created in thanks to my great Aunt Annette and my Grandma who have left me with many amazing recipes to recreate from their days in the kitchen. I have taken the basic recipe for my great aunt's milk croquettes and my grandma's tomato sauce to come up with Two Cheese Milk Croquettes with a Merlot Wine Tomato Sauce.
INGREDIENTS1.) 8 ounces of salted butter
2.) 2.5 cups All purpose flour
3.) 2 cups whole milk
4.) 3 egg yolks
5.) 2 ounces sun-dried tomatoes chopped fine
6.) 2 cups yellow squash chopped fine
7.) 2.25 cups Pecorino Romano cheese
8.) 4 garlic cloves chopped
9.) 2 tablespoons extra virgin olive oil
10.)5 ounces mozzarella cheese shredded
11.)5 cups frying oil
12.)1 bunch basil leaves
13.)1/4 cup Merlot wine
14.)1 28 ounce can Tuttorosso whole tomatoes
15.)1 teaspoon sugar
16.)1/4 teaspoon salt
17.)1/8 teaspoon black pepper
18.)4 egg whites
19.)1 can bread crumb
1.) Heat a large pot on a low flame. Melt the butter. Slowly add in the flour while whisking constantly
2.) Turn flame to a medium heat and add the milk while constantly whisking.
3.) Lower flame and mix in cheeses and egg yolks. Turn flame off and let cool
4.) In a large saute pan. Heat a tablespoon of olive oil. Add the yellow squash and 2 cloves garlic and saute. Fold in the sundried tomatoes. Add this to the croquette mixture.
5.) Spread croquette mixture evenly on a sheet tray and let cool.
6.) While cooling make tomato sauce.
7.) In a medium sauce pan add the remaining 2 cloves garlic and sweat. Now add the wine and reduce by half.
8.) Add the tomato sauce, sugar, salt, and pepper and cook on a low flame for 45 minutes.
9.) Take croquette mixture out and form your desired shape.
10.)Bread the croquettes in 4 egg whites and plain bread crumb.
11.)Croquettes can now be deep fried.
12.)Add enough oil to pot to cover croquette.When oil is hot enough add the croquette and fry until golden brown for about 3 minutes.
13.)Ladle the tomato sauce on the bottom. With the croquette on top and fried basil around the plate.
14.)Drizzle with extra virgin olive oil for presentation.
Makes 8-10 servings. Approximately 8 croquettes at 6 0unces each.