Crocchetta di Manzo -- Beef Croquettes
|One and a half lb. ground beef (round)|
|1 ||cup, Aborio rice, cooked|
|3 ||slices, crisp bacon, crumbled|
|1 ||tsp, salt|
|1/2 tsp. ||black pepper|
|2 tsp. ||paprika|
|1 tsp. ||lemon rind, grated|
|2 ||eggs, slightly beaten|
|Bread crumbs, seasoned*|
|1/2 cup ||milk*|
|1 ||egg, slightly beaten*|
|Flour for dredging*|
|3 ||tblsp butter|
|1/2 cup ||Sour Cream|
0 Recipe Reviews
Subscribe for tasty updates:
Ingredients marked with an asterisk (*)
are used to bread the formed Croquettes.
Mix together the ground beef, cooked rice,
crumbled bacon, salt, pepper, paprika,
lemon rind and 2 slightly beaten eggs.
Make sure all the ingredients are well in-
corporated throughout the ground beef/
Shape the mixture into 6 large meatballs,
flattening both top and bottoms somewhat.
Dredge each croquette in flour, then into
the egg wash (slightly beaten egg and
milk(, the coat with the seasoned bread-
crumbs. Set the breaded croquette on a
rack to dry.
Melt the 3 tablespoons of butter in a mod-
erately hot pan, adding just a splash of Ol-
ive oil, and fry each croquette quickly on
both sides, browning the croquettes.
When each side is browned, removed from
skillet and keep warm. Into the skillet add
the sour cream and stir continually until
the cream is blended with tghe butter and
the sour cream is smooth.
Pour sour cream mixture over croquettes
and serve hot.
This recipe came from an Aunt of mine who had daughter (my cousin, of course) who
would only eat ground beef. She would not consider a steak, or any form of beef except
ground. So, my Aunt concocted this elaborate burger for her. She said it was based on
a dish they had in Sicily that her Mother had brought over at the turn of the century.
What the original was I never did find out.