White Bean Croquettes Stuffed With Mozzarella And Tomato Recipes

CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE

Steps:

• In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
• Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
• Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
• Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

WHITE-BEAN CROQUETTES

Steps:

• Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
• Form the mixture into balls, using a slightly rounded tablespoon for each one. Press one piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
• Working in batches, deep-fry the balls until nicely browned -- it is important to keep the oil about 365 degrees. Drain on paper towels. Serve hot.

MOZZARELLA, TOMATO, & WHITE BEAN SALAD

Steps:

• Cut up the cheese and tomatoes if nessary.
• Rinse the beans In cold water very well, carefully drain.
• Place these ingredients in a bowl with some of the basil.
• (save some for garnish) Whip together dressing ingredients.
• add to bowl blend with care not to break up the beans.
• Taste and add more seasoning if necessary.
• Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
• Spot basil around for garnish.
• A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

WHITE BEAN CROQUETTES

Steps:

• Heat oven to 200°F.
• Mash the beans, but do not puree, have a few lumps in here, add a bit of bean water if necessary to even out.
• Combine the beans, onion, parsley, egg salt& pepper.
• Add crumbs (I like the crumbs best) or cornmeal by the tbsp until you have a batter that you can handle by hand. Shape into hamburger shaped patties and fry in lightly sprayed oil coated pan, 3-5 minutes each side or until browned on each side. Keep warm in the 200°F oven until all are cooked or you could serve at room temperature.

MOZZARELLA-STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

WHITE BEAN CROQUETTES STUFFED WITH MOZZARELLA AND TOMATO

Steps:

• Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
• Form the mixture into balls, using a slightly rounded tablespoon for each one. Press 1 piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
• Working in batches, deep-fry the balls until nicely browned (it is important to keep the oil around 365 degrees). Drain on paper towels. Serve hot.

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
• Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
• Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

STUFFED TOMATOES WITH MOZZARELLA

Steps:

• Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
• Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
• Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• Enjoy!