Recipe of the Month October 2007: Crocchette di Pollo all’Inglese (Chicken Croquettes) |
Ingredients (serves 6): 16 oz of boneless chicken breast |
Plunge the mushrooms into a pot of boiling water. Turn off the heat immediately and let the mushrooms soften for about 15 minutes. Turn the heat back on and cook the mushrooms gently for about half an hour. In the meantime, make a thick béchamel: heat about 1-1/2 tablespoons of butter in a saucepan. When it has melted whisk in 1/3 cup of flour and cook until it begins to brown. Pour in the milk, whisking to keep the mixture smooth. Cook gently until the sauce has thickened, stirring occasionally. Wash the spinach, and without draining it too much cook it in about a tablespoon of butter over a low flame. When it is done, remove it from the pan. As soon as it is cool enough to handle, gently squeeze any moisture out of it. Squeeze the mushrooms dry and chop them. Put the chicken breast through a food mill and chop the spinach. Carefully mix everything together with three egg yolks (save the whites for the next step), béchamel, and parmigiano. Add salt and pepper to taste. Beat the egg whites with the fourth egg in a small bowl. Using your hands, shape the chicken-spinach-mushroom mixture into small croquettes. Dip them in flour, the beaten egg, and breadcrumbs. Fry a few of them at a time in hot olive oil. |
