Join Marika and her brother, Emanuele, from their home high above Positano to learn how to make Crocche - also known as Potato Croquettes or Panzarotti in Neopolitan. Crocche are a typical southern Italian street food, served hot and crispy on the outside, soft and fluffy on the inside. This is a great class for kids & the whole family!
Class Details
May 29th - 12:00 PM - 1:30 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note:
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Please boil the potatoes prior to class. You can boil them with the skin on and peel the skin off once they have cooled.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Outside of Seattle? Purchase online from our friends at DeLaurenti and dry goods and specialty imported ingredients can be shipped to your doorstep.
Crocche
500 grams (3 1/3 cups) preboiled white potato with the skin on, and then peeled
2 eggs
5 grams (1/4 tablespoon) salt
15 grams (1 tablespoon) grated Parmesan cheese
10 grams (1 tablespoon) flour
Black pepper
Bread crumbs for coating crocche
2 slices of cheese (like mozzarella)
4-5 slices of salami (or ham/mortadella/bologna etc.) (option to skip this ingredient for a meatless version)
Oil for frying
Equipment
Potato masher or ricer
Cutting board
Knife & forks
3 deep plates
Frying pan
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
General Steps
Making the mashed potato mixture.
Shaping the crocche and coating them in a breadcrumb coating.
Frying the crocche.
More Classes from Marika & Emanuele
Please see below for all class options by this chef or email hello@thetablelesstraveled.com.