Cacio e pepe croquettes

The cacio e pepe croquettes are a fried and crispy variation of the classic Roman dish of pasta cacio e pepe. They are a delicious appetizer or a perfect snack for an aperitif. Here’s how to prepare them.

Ingredients

• 300 g of potatoes
• 100 g of grated Pecorino Romano
• 1 teaspoon of ground black pepper (or to taste)
• 1 egg (for the mixture)
• Salt, to taste
• Bread crumbs, as needed
• 1 egg (beaten for breading)
• Oil for frying

Preparation

1. Boil the potatoes in salted water until they are soft. Drain and let cool.
2. Mash the potatoes with a potato masher or fork until smooth.
3. Add the Pecorino Romano, a heaping teaspoon of ground black pepper (or according to your personal taste), a pinch of salt if necessary, and an egg to the mashed potatoes. Mix well until the mixture is homogeneous.
4. Shape the mixture into croquettes, forming small cylinders or balls as per your preference.
5. Dip each croquette first in the beaten egg and then in the breadcrumbs to coat well.
6. Heat plenty of oil in a frying pan and fry the croquettes until they are golden and crispy.
7. Drain them on paper towels to remove the excess oil.
8. Serve the cacio e pepe croquettes hot, to fully enjoy their flavor.

Curiosity

This dish is a modern reinterpretation of the classic cacio e pepe and can be enriched by adding other ingredients typical of Italian cuisine, such as cooked ham or salami, for an even richer and more tantalizing flavor. Moreover, Pecorino Romano is the traditional cheese for cacio e pepe, but you can also experiment with other grated mature cheeses for different variations.