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Pear and Goat Blue Cheese Croquettes · GialloZafferano.com

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  Speaker 1: Pear and goat blue cheese croquettes bring together sweet pear
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  Speaker 1: and tangy goat blue cheese in a crispy bite, inspired
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  Speaker 1: by the Piedmont region in Italy. They work very well
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  Speaker 1: as an autumn appetizer or finger food, and they are
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  Speaker 1: rich and flavorful. For about 10 croquettes, preparation takes about
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  Speaker 1: 20 minutes. Cooking takes about 25 minutes. For the croquette mixture,
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  Speaker 1: you need 600 grams of abate fettle pears, about 3
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  Speaker 1: medium pears, 120 grams of multigrain whole wheat bread crumb.
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  Speaker 1: The peel of one untreated lemon. 40 grams of pecorino
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  Speaker 1: romano cheese, to grate. 30 grams of walnut kernels. Fine salt,
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  Speaker 1: as needed. Black pepper, as needed. 100 grams of goat
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  Speaker 1: blue cheese. For breading and frying, you need 2 medium eggs.
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  Speaker 1: Fine salt, as needed. 40 grams of multigrain whole wheat
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  Speaker 1: bread crust. Rosemary as needed. Vegetable oil as needed for frying.
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  Speaker 1: Start with the bread. Take the multigrain whole wheat bread loaf.
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  Speaker 1: Cut off the crust and weigh out 40 grams of crust.
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  Speaker 1: Set this crust aside for the breading. Cut the soft
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  Speaker 1: crumb into pieces and place the pieces in a food processor.
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  Speaker 1: Blend until you obtain fine bread crumbs. Set the crumbs aside.
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  Speaker 1: Prepare the pears. Peel the abate pears. Cut them in
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  Speaker 1: half and remove the seeds and core. Grate the pears
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  Speaker 1: with a fine grater. Place the grated pear pulp in
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  Speaker 1: a sieve set over a bowl. Press the pulp with
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  Speaker 1: the back of a spoon to remove most of the liquid.
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  Speaker 1: Then squeeze the pulp again with your hands until you
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  Speaker 1: obtain a fairly dry bowl of pear. Transfer this pear
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  Speaker 1: pulp to a large bowl. Grate the peel of the
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  Speaker 1: untreated lemon directly over the pears. Ogget the grated Pecorino
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  Speaker 1: Romano cheese. Season with fine salt and black pepper to taste.
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  Speaker 1: Chop the walnut kernels in the food processor with just
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  Speaker 1: a few quick pulses. Do not over process so the
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  Speaker 1: walnuts do not release too much oil. Add the chopped
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  Speaker 1: walnuts to the pear mixture. Add the previously prepared fine breadcrumbs.
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  Speaker 1: Knead everything by hand until you obtain a fairly compact
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  Speaker 1: and uniform mixture. Form the croquettes. Take a small portion
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  Speaker 1: of the mixture and roll it between your palms to
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  Speaker 1: form a ball. Press the center of the ball with
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  Speaker 1: your fingers to create a small cavity. Place about one
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  Speaker 1: teaspoon of goat blue cheese inside the cavity. Close the
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  Speaker 1: ball carefully, sealing the cheese inside. If needed, add a
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  Speaker 1: little bit more of the pear mixture to close it well.
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  Speaker 1: Roll again between your palms to obtain a smooth, round ball.
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  Speaker 1: Continue in the same way until you use all the
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  Speaker 1: mixture and cheese. With these quantities, you obtain about 10 balls.
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  Speaker 1: Set the balls aside on a tray. Prepare the breading.
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  Speaker 1: Crack the two eggs into a bowl. Add a pinch
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  Speaker 1: of fine salt. Beat the eggs with a fork until
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  Speaker 1: well mixed. Place the reserved 40 grams of bread crust
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  Speaker 1: in the food processor. Blend until you obtain fine crumbs.
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  Speaker 1: Transfer these crumbs into another bowl. Add chopped rosemary to
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  Speaker 1: the crumbs and mix well. Bread the croquettes. Dip each
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  Speaker 1: ball first into the beaten egg, covering it completely. Let
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  Speaker 1: the excess egg drip off. Then roll the ball in
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  Speaker 1: the rosemary bread crumbs until well coated. Place each breaded
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  Speaker 1: croquette back on the tray. Continue until all the croquettes
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  Speaker 1: are breaded. Fry the croquettes. Pour plenty of vegetable oil
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  Speaker 1: into a pan suitable for deep frying. Heat the oil
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  Speaker 1: to 338 degrees Fahrenheit. Check the temperature with a kitchen thermometer.
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  Speaker 1: When the oil reaches 338 degrees Fahrenheit, carefully lower in
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  Speaker 1: a few croquettes at a time. Do not add too
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  Speaker 1: many together so the oil temperature does not drop too much.
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  Speaker 1: Fry each batch for about 3 minutes until the croquettes
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  Speaker 1: are golden on the outside. Remove the croquettes with a
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  Speaker 1: slotted spoon and place them on absorbent paper. Let the
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  Speaker 1: excess oil drain. Continue frying the remaining croquettes, always keeping
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  Speaker 1: the oil at 338°F. Serve the pear and goat blue
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  Speaker 1: cheese croquettes immediately while they are hot and crispy, so
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  Speaker 1: the exterior stays crunchy and the interior remains soft and melty.