INGREDIENTS

INSTRUCTIONS

To make the sauce: Heat the olive oil in a small pan over medium  heat.
Add the garlic and saute until beige. Add the shallot and cook  until
translucent and the garlic is a light golden color. (Don't let  the
garlic burn or it will taste bitter.) Add the pepper flakes and  saute
for about 10 seconds more. Add the tomatoes and simmer for 15  to 20
minutes.  To make the croquettes: Preheat the oven to 200 degrees F.
In a saucepan, boil the potatoes until tender. Drain the potatoes,
place on a sheet pan, and allow to dry in the oven for about 5 to 10
minutes. Pass the potatoes through a food mill or ricer (passatutto)
and let them cool in a bowl. Stir in the egg yolks and the Parmesan
cheese. Season with the salt and pepper.  Place 2 tablespoons of the
potato mixture in the palm of your hand  and make a small ball. Make an
indentation in the center with your  thumb. Place 3 cubes of the
mozzarella in the center and bring up the  sides of the potato mixture
to cover it. Pinch it well and then roll  it between the palms of your
hands until it forms a stick about 2 1/2  inches long. Repeat the
process. Once you have all the potato sticks  done, roll them in the
egg whites, then in the bread crumbs. Remove  excess crumbs and again
roll them lightly between the palms of your  hands to set the bread
crumbs.  Pour vegetable oil to a depth of 2 inches into a skillet and
heat  until a drop of batter dropped into the oil rises right away.
Deep  fry the croquettes until golden brown, drain on paper towels, and
serve immediately with the sauce on the side for dipping.  Yield: 8
servings as an appetizer or snack  Converted by MC_Buster.  Recipe by:
CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO  Converted by MM_Buster
v2.0l.

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