the Baked Parmesan Croquettes I'm a antipasto challenging, and all in all easy to realize. Moreover, they are very versatile because their delicate taste makes them perfect for a appetizer, come appetizer, or to one cena a buffet. These croquettes cooked in the oven they turn out more light fried ones, but be careful one leads to another and it's hard to stop!
INGREDIANTS
- 250 g of whole milk
- 110 g of butter
- 125 g of 00 flour
- 4 eggs
- 100g in Parmesan Cheese 30 months grated
- nutmeg
- sale
- black pepper
HOW TO PREPARE: BAKED PARMESAN CROQUETTES
- To make the parmesan croquettes in the oven, start by melting the butter in a saucepan with the milk and bring to the boil. Remove from the heat, add the flour all at once and mix very quickly to avoid the formation of lumps. Put it back on the heat and let it dry for a few minutes, stirring constantly with a wooden spoon to prevent the mixture from sticking to the bottom of the pan.
- When the mixture is blended, remove and add the eggs, one at a time, mixing well to incorporate them perfectly. Add the Parmesan cheese, the nutmeg and season with salt and pepper. Keep stirring until you get a homogeneous mixture.
- Transfer everything into a sac à poche with a smooth 15 mm nozzle and form the mixture nuts with a diameter of 3-4 cm each. Space them appropriately because they will grow a little while cooking. Bake them in a preheated oven at 180° for 30 minutes. Serve the parmesan croquettes warm or at room temperature.
