Most people like it very much, but a friend especially likes this kind of "fritti di latte". She said these croquettes tasted exactly like those cooked by her mother. So when she asked me to prepare milk for her 70th birthday, I felt honored. You know, her cooking is so good that everyone is waiting in line to be invited to her famous dinner party.
So far, I have done very close. Use the cheese and bread crumbs I have. No place is the same size. This situation must change.
I have been preparing crochet 14 days continuously. Sometimes in the afternoon, mostly at night. This is how I found a way to balance the taste of goat cheese and some processed cheese. Coating also takes time to master. A little egg white, no yolk. I chose Japanese bread rolls instead of ordinary bread crumbs. I baked it in the oven.
Shape is another pressing issue. If your meatballs are too big, you need to take two bites. After the first bite, the hot milky white mixture oozed. Not suitable for food. If you make them too small, they lose their meaning and dignity. So I decided on a form that I can eat in one bite without filling your mouth. A pleasant bite keeps people talking while eating.
I won't tell you how many kinds of oil I used. So far, the best is sunflower seed oil.
On the night of the celebration, I was still nervous. My friend has prepared many beautifully decorated plates. What a pleasant sight. She was very generous and put my croquettes in the middle of the table, surrounded by the best croquettes in Sicily.
People like crochet. They praised me. Like rain. Soon, the only topic became that damn crochet. Everyone wants it. When they finished, people asked if there were more. Some people even go to the kitchen to look for them. My friend was livid.
The next day, she called me and told me never to prepare them again. A week later, she softened her decision and stopped taking them home.
On the third day, edit the recipe and make white sauce first. Equal amount of butter and flour, add milk. Just make sure it's thick sauce and put less milk. In the middle of eating, season with a little pepper and salt, but put a lot of nutmeg. When you stir the leaves in the sauce, the pattern of the leaves will gradually fade. This is the thickness of the sauce.
Turn off the heat and add the cheese. Trade a quarter of processed cheese for three quarters of aged Corino cheese. Parmesan cheese is acceptable.
Pour the sauce on a large tray. Let the sauce spread, don't stop it. It knows how thick it is. Let the sauce solidify and put the tray in the refrigerator for at least 6 hours.
Prepare three plates: one for flour, one for egg white and one for toast.
Cut off the solidified cream sauce, toffee, or better nut candy size. First put them into flour, then egg white, and finally wrap them with bread crumbs. Gently put the meatballs into the pot to ensure that the shape remains the same.
You can directly fry sunflower oil 185 degrees for 3 minutes until it turns golden yellow. Or frozen and fried if necessary.
Don't take it directly out of the oil pan. Drain the excess oil first. Give them enough time to cool down so that eating won't hurt.