Cazzilli

Name: Cazzilli
Yield: About 32 1½ -inch croquettes
Cuisine: Italy
Ingredients: 1½ cups fine dry bread crumbs Peanut or vegetable oil, for deep-frying; 2 tablespoons finely chopped parsley; ¼ cup pine nuts toasted; 4 russet potatoes; 1 cup grated pecorino cheese; 2 egg yolks; ¼ teaspoon freshly ground pepper

Sicilian Potato Croquettes

Preparation info

About
32
croquettes

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

These are wonderful with steak or lamb chops, but they would make a tasty little hot hors d’oeuvre. The pecorino cheese is salty, so I doubt you will need additional salt.

Ingredients

4 russet potatoes
¼ cup pine nuts toasted
1 cup grated peco

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

Procedure

Preheat the oven to 400 degrees. Place the potatoes on a baking sheet and prick in a few places with the point of a small knife. Bake until tender, about 1