Italian
Giant Crocchè Alla Nerano
by Chef in Camicia · 306K subscribers on YouTube
Giant potato crocchè stuffed with fresh mozzarella and topped with fried zucchini and provolone del monaco fonduta, inspired by the famous Spaghetti alla Nerano.
- Difficulty
- medium
Ingredients
14 items- Red-Skinned PotatoesRed-skin potatoes, boiled with skin on; the exact number depends on desired quantity
- FiordilatteFresh mozzarella, sliced into strips and drained
- BasilA few leaves, coarsely chopped
- Grana PadanoOr Parmigiano Reggiano; about 1 tbsp grated
- Garlic OilGarlic oil; made by infusing olive oil with garlic
- Black PepperTo taste
- Lemon ZestA small pinch of grated zest
- SaltTo taste
- Provolone del MonacoFor the fonduta; equal weight to cream/milk
- CreamOr milk; same weight as Provolone del Monaco
- FlourFor the batter; enough to make a thin liquid
- WaterFor the batter; enough to make a thin liquid
- BreadcrumbsBreadcrumbs, preferably homemade
- ZucchiniSliced thinly for frying
Method
- Slice the fiordilatte (fresh mozzarella) into strips and place on paper towels to drain excess liquid.
- Using pre-boiled red-skin potatoes with the skin on, mash them with a potato masher, discarding the skins that come off.
- Chop basil coarsely and add to the mashed potatoes. Season with salt, grated Grana Padano, garlic oil, black pepper, and a pinch of lemon zest. Mix until well combined.
- Shape the potato mixture into elongated oval patties (crocchè).
- Place the crocchè in the freezer for a few minutes to firm up.
- While the crocchè firm up, prepare the provolone del monaco fonduta: grate the cheese and melt it with an equal weight of cream or milk, stirring until smooth.
- Make a thin batter by mixing flour and water until liquid.
- Remove the crocchè from the freezer. Stuff each one with the drained fiordilatte strips, pressing the potato mixture to seal.
- Dip each stuffed crocchè into the batter, then coat with breadcrumbs.
- Fry thin slices of zucchini in moderately hot oil until golden brown. Drain on paper towels.
- Fry the breaded crocchè in oil at around 170°C (340°F) for about 4 minutes, until golden and the cheese is melted inside.
- To serve, place the fried zucchini on top of the crocchè, drizzle with a little garlic oil, sprinkle with salt, and top with a generous spoonful of provolone fonduta.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
