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 kosher or sea salt, for boiling potatoes

2 large eggs, separated

1 t garlic powder

1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese

¼ cup Italian parsley, minced or you can use 2 T 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 serve.

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

ITALIAN CHOPPED SALAD

This is one of my favorite salads. Sometimes this salad is on the menu in a pizza restaurant.  Add whatever you like to make it your own. 

Italian Salad Dressing

1 t freeze-dried or dried basil

1 t freeze-dried or dried oregano

1 clove garlic, grated or minced

1 t sugar, optional 

¼ cup red or white wine vinegar 

¼ cup extra-virgin olive oil

¼ cup avocado oil

Sea salt and freshly ground black pepper

Salad

3 heads Romaine lettuce

1 bunch arugula or spring mix

4 oz Sopressata, Calabrese, Genoa salami

6 pepperoncini, stems removed

½ cup cherry tomatoes

¼ red onion, thinly sliced

¼ cup provolone cheese

¼ cup pitted black Italian or Kalamata olives, cut in half

¼ cup green olives, cut in half

½ cup small mozzarella cheese balls

A few small slices or shaved Parmigiano or Romano cheese

Place the Italian Salad Dressing ingredients in a jar fitted with a lid and shake to combine.

On a large cutting board pile up the lettuces and chop until bite-size pieces.

Transfer to a large salad bowl.

Do the same with the salami, pepperoncini, tomatoes, onion slices, and provolone. 

Chop through them all, until bite-size pieces.

Add the olives, mozzarella balls, and cheese slices or shavings.

Transfer to a large salad bowl, add toss with some of the Italian Salad Dressing.

Season to taste with salt and pepper.

You will have more salad dressing for another salad or two.

Serves 4