Linzi Dawn Mckenzie The Doctor

pumpkin croquettes in surprise ... Panettone

Here we are in the new year and I really hope it can begin and continue the great for all of you ...

This recipe is great as more or less versatile with vegetables if you like consistency similar to each other and is a great appetizer menu is served with meat or fish.

The recipe of these nuggets in origin should be regarded with carrots and a piece of fontina cheese in the center, but not liking the cheese and I love pumpkin, equally good results giving these combinations. The doses are the same even if you want to use other vegetables, the important thing is that in the cooking so do not take too much water in any case you opt for the steamer, set after the addition of other ingredients in the bread crumbs in the more basic the texture achieved, and wishing you can of course replace the oil with a central squares of warm fontina that will spin in amazement of the guests.

Pumpkin, who previously snubbed considered of little nutritional value, thinking that their regular consumption would lead to a reduction in mental acuity, has remarkable properties instead of such as regulator intestine (known Venetian proverb "Who magna Zuchi in abundance no ga el mal de Pansa never") to be a valuable source of v itamina group B (like all orange vegetables), and A, beta carotene and the presence of the important antioxidant functions, also known for its calming properties means those who suffer from attacks of bilious anger and those who suffer from excessively nervous temperament, promotes sleep and this is also indicated for children.

CROQUETTES PUMPKIN SURPRISE

Serves 4

500 grams of peeled pumpkin (peel about 700)

1 egg 5 tablespoons of Parmesan breadcrumbs
nutmeg

green olives

Peanut oil Frying *.

The peanut oil is better than one without frying snaturasti than other oils, and is healthier than olive oil or even better than the extra virgin olive oil - but it is not as neutral flavor.

PROCEDURE

Steam the pumpkin so that it holds the water
mash with a masher in a bowl
Once warmed the mixture add the beaten egg with a pinch of nutmeg and a pinch of salt
add the Parmesan and bread crumbs, so to reach a compound formed
hard enough putting the ball in the center of each piece of an olive or olive oil ( depends on the size)
ripassatele in breadcrumbs (no need to come back into the egg)

Fry in hot oil (180 °) which will be flush with the surface of the dog food about 5 minutes (when they are golden they are ready)