Spelt and ricotta croquetts
Recipe for 4 people
- 250 g of pearly organic spelt
- 125 g of goat ricotta
- 50 g of grated parmesan cheese
- 1 egg
- Salt, pepper, crumbled fresh herbs as much as you like (parsley, chives and thyme)
- Crumbled bread, one egg for the breadcrumbs
Process
After washing the spelt cook it in salty water for 30/40 minutes. Drain and let it cool. Make a mixture of ricotta, parmesan cheese, egg and pepper. Add to it herbs as you like.
To make the croquettes, dip bits of the mixture in flour, then in egg and lastly in parmesan cheese.
Fry in peanut oil at 170 degree Celsius until golden brown.
Serve warm with plentiful sauce (mayonnaise, ketchup ecc).
