Croquette by Graviera Naxou PDO with mushroom cream
CATEGORY: Amuse – Bouche
EXECUTION TIME: 45 minutes
COOKING TIME: 8 minutes
PORTIONS: 1
DIFFICULTY LEVEL: 2/5
Ingredients
- 160 gr. Graviera Naxou PDO cut in balls size 2cm
- 150 gr. hard flour
- 4 eggs
- 200 gr. almond
- 50 gr. olive oil
- 50 gr. cow butter
- 2 gr. salt
- 150 gr. pleurotus mushrooms
- Sunflower oil for frying
Garnish
- 50 gr. shoots of sunflower or radish
- 70 gr. apricot jam
Execution
For Graviera Naxou PDO: Sift the flour in one bowl and break the eggs in another. Sprinkle Gravera Naxou PDO with flour and eggs twice. Endue the croquettes with the crushed almond pan, making sure it is stuck everywhere. Place the mixture in the refrigerator to tighten. Heat the sunflower oil in a saucepan to 160 to 170 degrees. Place Graviera Naxou PDO balls gently and carefully into the pan using a wooden handle.
For mushroom cream
Clean and bake the mushrooms in the oven at 150 degrees for 45 minutes. Rub 120 grams of Graviera Naxos PDO in a metallic utensil and place for 7 to 8 minutes in the oven at 200 degrees. Then beat both preparations in a blender adding the butter until the texture becomes soft and smooth. Add salt and pepper based on your preferences. Garnish the mushroom cream using apricot jam and sprouts.