Peppers croquette and Birra Antoniana Portello


29 May | Antoniana's recipes

Peppers croquette and Birra Antoniana Portello




  • 2 peppers

  • 150g of stale bread 150g

  • 60 g of pine nuts or walnuts

  • 200 g of Parmigiano Reggiano

  • Breadcrumbs

  • Extra Virgin Olive Oil


Put the peppers in the oven at 200 degrees for about 10 minutes. If you want to peel them more easily, you can put them in a paper bag; after a few minutes, just rub them and the skin will come off by itself. Eliminate the seeds, the core and let them cool. Meanwhile, in a mixer, crush the dry bread, together with pine nuts and parmesan; then add the peppers and blend. Add salt and make balls, which have to passed in breadcrumbs.
Once you have finished this step, place the croquettes in a pan lined with baking paper with a drizzle of oil. Stir in 200 ° for about 10 minutes, then the pepper and cheese croquettes are ready.
Warm or cold they are always good, even the day after! And if you want to make them even more tasty, before putting them in the breadcrumbs, add a cube of cheese inside, so it will melt, giving a creamy heart to the croquettes.
The perfect match? Birra Antoniana Portello
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