Pancetta & Cannellini Croquette

RECIPE

Ingredients

  • 2 cartons of Jack’s Quality Organic Low Sodium Cannellini Beans, rinsed, drained & pureed
  • ½ cup pancetta, diced
  • 1 cup crimini mushrooms
  • ¼ cup Pecorino Romano
  • 3 sprigs lemon thyme
  • 1 stick butter
  • 1 cup flour
  • 2 eggs
  • 2 cups bread crumbs & panko mix
  • Oil for frying
  • Salt & pepper to taste

Directions

  • Puree the beans in a robot coupe, season and place in a large bowl.
  • In a saute pan on medium-low heat, slowly crisp up the pancetta. Strain out pancetta into the beans and with the oil that’s in the pan, saute the mushrooms. Put mushrooms and Pecorino Romano into the beans, check seasoning and mix well.
  • Place the mixture in the fridge for at least an hour to chill.
  • Meanwhile, put the flour in one bowl and in another bowl whisk the 2 eggs well with a splash of water. In a third bowl combine equal parts breadcrumbs and panko breadcrumbs. These three items will be your three step breading.
  • In a small saucepan on low heat, constantly stir the butter with the thyme and turn off the heat once ¾ of it is melted.
  • Heat your oil up to 350 degrees.
  • Take your bean mixture and shape into small logs. Bread them by dipping into the flour, egg and then the breadcrumbs. Lightly drop into oil and fry until golden brown.