Potato Croquettes with a Taleggio Cheese Centre and La Dulcissima Pancetta

Potato croquettes with a Taleggio cheese centre and La Dulcissima Pancetta  are an unbeatable comfort food. The unique, sweet flavour of La Dulcissima Pancetta is the perfect completion to these croquettes with their creamy inside and crisp outside. The soft Taleggio cheese at the core amazes at every mouthful, while the two coats of breadcrumbs ensure a deliciously crunchy exterior.

1. Wash but do not peel the potatoes, transfer to a saucepan and cover with cold water. Bring to the boil. Cook for about twenty minutes for small or 45 minutes for large potatoes. Monitor cooking with a toothpick.
2. Once cooked, drain the potatoes and leave to cool and dry.
3. Peel the potatoes while still warm and purée with a vegetable mill or potato ricer.
4. Season with plenty of salt, pepper and the Pecorino and Parmesan cheeses.
5. To obtain the right consistency for the croquettes, start by adding half a beaten egg and two teaspoons of potato starch to the potatoes.
6. Prepare the Taleggio cheese: cut off the rind and soften the cheese with a spoon or whisk. To fill the croquettes you can transfer it to a pastry bag or use a teaspoon.
7. Form croquettes of about 50 g, create a hollow, fill it with Taleggio cheese and cover to create potato balls.

8. Breadcrumb coating

9. Prepare three containers for breading the croquettes, the first with flour, the second with egg and the third with breadcrumbs.
10. Dip each croquette first in the flour, then in the beaten egg and finally in the breadcrumbs. After breading, dip each croquette first in the egg and then in the breadcrumbs to form a second coat.

11. Final steps

12. Fry in plenty of seed oil and drain on absorbent kitchen paper.
13. Garnish each croquette with a rosette of finely sliced La Dulcissima Pancetta