PASTA CROQUETTES

This is pasta’s equivalent to risotto’s arancini. They are delicious to eat as a snack and can also be made with leftover pasta.

Makes 8 croquettes l 125g (4½oz) tagliatelle pasta l 30g (1oz) butter l 30g (1oz) grated Parmesan l Plain flour, for dusting and

coating l 30g (1oz) cooked ham, finely

chopped l 50g (1¾oz) mozzarella, drained and chopped into small cubes l 2 eggs, beaten l Breadcrumbs, for coating l Vegetable oil, for deep-frying

Bring a saucepan of salted water to the boil and cook the tagliatelle until al dente (check the instructions on your packet for cooking time). Drain well and combine with the butter and grated Parmesan. Set aside to cool.

Lightly dust a work surface with flour. When cool, roughly chop the tagliatelle and divide into 8 portions. Place some of the chopped cooked ham and mozzarella cubes onto each portion then, with your hands, mould each portion into a croquette-type shape. Tightly wrap each croquette in clingfilm and place in the freezer for 20 minutes to firm up.

Put some flour on to a plate for coating, beat the eggs in a bowl and set it nearby, then heap abundant breadcrumbs on another plate and set it nearby. Unwrap each croquette and roll in a little flour until coated, then dip in the beaten egg and finally coat with breadcrumbs.

Heat enough vegetable oil for deep-frying in a deep, heavy pan until very hot (it is ready when a cube of bread browns in 30 seconds). Fry the croquettes in the hot oil for about 3-4 minutes until golden-brown. Remove with a slotted spoon to drain on paper towels and enjoy hot!