Potato–Lardo Croquettes with Spicy Tomato Sauce Recipe | James Beard Foundation
Crispy outside, creamy inside, these Potato–Lardo Croquettes with Spicy Tomato Sauce offer a delightful Italian treat. Buy now to try this unique recipe!
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Cooking tools:
- Baking dish
- Saucepan
- Whisk
- Mixing bowl
- Food mill
- Fine-mesh sieve
- Saute pan
- Parchment paper
- Pot
- Blender
- Food processor
- Paper towel
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Refrigerator
- Kitchen scale
- Serving platter
- Slotted spoon
- Spatula
- Tamis
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 large (about 10 ounces) yellow potatoes
- 5 1/2 tablespoons butter
- 5 1/2 tablespoons flour
- 1 cup cream
- 1 cup milk
- 1/2 teaspoon turmeric
- Heaping 1/4 cup diced lardo
- 1 teaspoon olive oil, plus more for frying
- 1 small shallot, diced
- 2 1/2 teaspoons vegetable stock
- Salt to taste
- 1 large ripe plum tomato, peeled and finely diced
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 4 basil leaves, thinly sliced
- 1 teaspoon Tabasco
- 3 cups green beans
- 3 tablespoons plus 1 teaspoon olive oil
- 1 tablespoon minced garlic
- Olive oil as needed
- 1 egg, lightly beaten
- 1 cup fine breadcrumbs
- Cherry tomatoes and green beans for garnish
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