Crocchette di Zucca

Its a boring day,start to be cold and its very gray,so I choose to make a new recipes

,like you know ,easy and very tasty :

the CROCCHETTE di ZUCCA

you can use them as starter but else,as aperitief,lovely to  enjoy with some wine.

Ingredient:
Rosemary
Parmesan cheese (grated)
Bread crumbs
egg
Salt & pepper(to taste)
Soft cheese(as provola)
Flour
Pumpikin
Oil (for fryng)

Clean the pumpkin and put it in the oven,

leave in the oven  (at 200 degrees for about 20 minutes)

to become soft

When cooked reached, let it cool, and pass the pumpkin in the potato masher
(you can use food mill or ricer ) the important is…to get  a soften texture

Mix all the ingredients,

rosemary, ground Parmesan, bread crumbs, salt and pepper, egg,

and at end the soft cheese cuted  into small pieces.

I turned the mixture with my hands to form the croquettes (but you might as well use two tablespoons),

the restof the work, is like you make the schintzel,

first in the flour,

then in the scamble eggs,

at the end,

the bread crumbs

let them fry on both sides,when  are golden brown you can take off  from the frying pan

17 thoughts on “Crocchette di Zucca

  1. Tu sei un attentato vivente. Come si fa a presentare una ricetta così sfiziosa mentre si avvicina l’ora di pranzooooooo😛
    Non le ho mai provate, ma sicuramente sono buonissime, io poi adoro la zucca in ogni maniera ahahha

    Foto splendide, che seguono passo passo le spiegazioni scritte. Bravissimo Massi, grande cuoco e fotografo🙂
    Ciaoooo

  2. Massi. I. LOVE. This. Recipe. I tweeted it and pinned it immediately and will absolutely try it. It is perfect for the American Thanksgiving as an elegant appetizer. I don’t have a food mill or ricer, but will try to soften the pumpkin with a potato masher or food processor – if you think that would not affect the texture. Your photo sold me on the croquettes before I even read the recipe – gorgeous shots. Have a great day! Best wishes, Shanna

    • Haa! thank you for the information Shanne I didnt know the word….:)the potato masher is the best, for the texture;_)When do you start to make a pictures?have you a nice evening!

      • Hi, Massi. Great – I do have a potato masher.🙂 YAY! These are going to be on the American Thanksgiving menu. Thank you for sharing. As for photography, I just started a few months ago. I have no idea what I am doing. I have been reading online about how to use my camera, but I am embarrassed of my photos. Hopefully I will improve my photography skills!🙂 Enjoy your evening! Hopefully some pumpkin croquettes are remaining for you to enjoy. Warmly, Shanna

      • I’m Happy to have you as a friend!:)
        Which kind of camera do you have ?
        maybe can I help you?;-)
        Wow…!! I ‘ m so proud that my recipe will be served in Thanksgiving menu!

      • By the way, I really like the photo of the oil bubbling – food photography is all about conveying the cooking process through steam, bubbling, etc. Great photo.

        I am a Nikon D7000. One lens is a AF-S Micro Nikkor 85mm 1:3.5G. The other lens is an AFA Nikkor 18-105mm 1:3.5-5.6G.

        Take care! And thanks for the offer to give photography guidance. I think my settings may be incorrect.

        Best, Shanna

  3. molto invitante, più che la zucca che trovo un po’ troppo dolciastra per i miei gusti, ho apprezzato l’insieme ( potrei mettere delle normali zucchine e un trito di prezzemolo) e lo spettacolare servizio fotografico, Grande Massi!!!! com’è il tempo su a nord? qui non ho ancora acceso il riscaldamento…he he

    • Osservazione acuta,il segreto e’ il rosmarino,ma credo Che puoi benissimo provare con le zucchine io aggiungerei anche dei gamberetti;-).
      Giovedi vado in Calabria…Spero Che il tempo sia migliore di questo.
      Fammi sapere per la ricetta……

      • ‘naggia Stefano, scendi in un momento poco opportuno in Sardegna c’è stata l’alluvione e lo scirocco porta altre piogge al sud..speriamo che a te riserbi un trattamento di favore! in ogni caso ti auguro un bellissimo viaggio
        per la ricetta ti farò sapere .seguirò i tuoi consigli grazie

      • Guarda che io non mi chiamo Stefano,non e la prima volta ke lo scrivi….
        Spero non scrivi piu……
        Grazie per i saluti,ma la prossima settimana sono di nuovo qui
        Triste vedere la sardegna cosi in ginocchio,ma siamo a Novembre ,e non puoi pretendere sempre il bel tempo…:)
        ciaoooo

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