This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Sunday, August 7, 2016
MAMAW'S POTATO CROQUETTES
I have seen recipes for potato croquettes with prosciutto ham and mozzarella cheese included. This is Mamaw's (Elizabeth Greco Noviello's) recipe she wrote down for me many years ago. She is the daughter of Big Mamma (Teresa Lapetina Greco). You can boil and mash the potatoes, add the ingredients, cover, and refrigerate until the next day when you want to finish making them. They fry up so beautifully and is one of my husband's favorite Italian-American potato recipes. . .created by Mamaw!
The two photos are of their previous home across from Byrd Park in Richmond, Virginia. Many wonderful family dinners were held there.
4 medium size Yukon gold
potatoes, or potatoes of your choice, peeled and cut in half
2 t (10 ml) kosher or sea salt,
for boiling potatoes
2 large eggs, separated
1 t (5 ml) garlic powder
½ cup (125 ml) grated
Parmigiano-Reggiano or Pecorino Romano cheese
¼ cup Italian parsley,
minced or you can use 2 T (30 ml) dried parsley
¼ t ground nutmeg
Sea salt and fine ground black pepper
1 ½ cups Italian
style dry bread crumbs
Extra-light olive oil, for
frying (Mamaw used Mazola corn oil)
Gently boil the potatoes
in salted water until tender, about 20 minutes.
Drain and pass the
potatoes through a ricer into a large bowl or use a potato masher.
Break the eggs and put the
whites in one shallow bowl and set aside.
Put the yolks in the large
bowl with the mashed potatoes.
Stir in garlic
powder, grated cheese, parsley, and nutmeg. Season to taste with salt and pepper.
Put the bread crumbs in a
second shallow bowl.
Using a fork, whisk the
egg whites until frothy.
When potato mixture is
cool enough to handle, form into ovals of about 2 ½ inches long and about 1
inch in diameter.
Dip each croquette in the
egg whites then in the bread crumbs.
Place croquettes on a platter
or baking sheet and refrigerate for 20 to 30 minutes.
In a large skillet, add oil
to about ½ inch and heat over medium-high heat.
Fry until golden brown on
both sides, about 4 to 5 minutes per side.
Using a slotted spoon,
transfer to tray lined with paper towels and then place on a warm platter and
You can place on a baking
sheet and keep warm in a 225 degree F oven for up to 30 minutes. Makes 12 to 14 croquettes