FRESCOLIO
Caramelized Vegetable Croquettes INSTRUCTIONS
INGREDIENTS • 2 cups waxy potatoes
1. In a sauté pan set over medium-high heat, add two tablespoons of Frescolio's Mono- Varietal EVOO. Add the shallots, broccoli and cauliflower and sauté until golden brown and slightly caramelized (about 20 minutes). Add the garlic at the last minute. 2. Place the coarsely mashed potatoes in a large bowl and add the goat's cheese, romano cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible. 3. Add the beaten eggs to a wide, flat container or bowl, and add the panko breadcrumbs to another bowl. Season the eggs with a little salt. 4. Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned eggs and then in to the panko breadcrumbs, making sure to gently press the crumbs onto the patty. Place the patties onto a lined baking sheet and set aside. 5. Heat 1/2 cup of Frescolio's Mono-Varietal EVOO in a wide, heavy sauté pan over medium-high heat until it reaches 325 F on a deep fry thermometer. Pan fry the patties until golden brown on both sides. Set aside on a lined baking sheet.
(such as Yukon), cooked and roughly mashed
• 1 cup broccoli florets, coarsely chopped • 1 cup cauliflower florets, coarsely chopped • 1 medium shallot, thinly sliced • 2 cloves garlic, minced • 1/2 cup Frescolio Mono-Varietal EVOO • 2 tbsp Frescolio Mono-Varietal EVOO • 1/3 cup goat's cheese or sour cream • 1/3 cup romano cheese • 2 cups panko breadcrumbs
• 2 large eggs, beaten • 6 large eggs, to top croquettes • pepper, to taste • mixed baby greens, optional
Gremolata Hollandaise Sauce INGREDIENTS • 3 large egg yolks at room temperature • 1 tbsp fresh lemon juice • 1 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar • 1/2 cup unsalted butter • 1/2 cup Frescolio Milanese Gremolata Infused Olive Oil • 1 tsp kosher salt INSTRUCTIONS 1. Heat the butter and Frescolio's Milanese Gremolata Infused EVOO in a small sauce pan until very warm, about 180 F. 2. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
22 SAVOUR MANITOBA | FALL 25
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