|2 Tbsp||Pastene Pignoli|
|1 tsp||Pastene Minced Garlic|
|1 cup||packed basil leaves|
|1 cup||parmigiano-reggiano cheese, freshly grated|
|⅓ cup||Pastene Grated Romano Cheese|
|½ cup||Pastene Extra Virgin Olive Oil|
|kosher salt and pepper to taste|
|8 oz||Pastene Italian Ditali|
|3 Tbsp||butter, at room temperature|
|6 oz||whole milk mozzarella, coarsely grated|
|Pastene Sunflower Oil|
|2 - 3 cups||Pastene Plain Breadcrumbs|
- Line a baking sheet with parchment paper. In a food processor, pulse the pine nuts with the garlic until chopped. Add the basil, parmigiano-reggiano and romano and pulse to combine. With the machine on, drizzle in the olive oil. Season the pesto with salt and scrape into a large bowl.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and add the pasta and butter to the pesto, season with salt and pepper and toss well. Spread the pasta on the prepared baking sheet, cover with plastic wrap and refrigerate until cold, about 1 hour.
- Scoop about ⅓ cup of the pesto pasta and a little more than a tablespoon of mozzarella into your hands and mix and shape into a ball. Repeat until you have created about 18 balls. Cover the croquettes with plastic wrap and refrigerate until cold, at least 3 hours. The balls may not seem like they will hold firmly together but they will after chilling further. Make these a day ahead and chill overnight, if desired.
- In a large enameled cast-iron casserole or Dutch oven, heat 3 inches of Garlic Oil to 350°. Set a cooling rack over a baking sheet. In a medium bowl, beat the eggs. Place the breadcrumbs in a second bowl. Season the eggs and breadcrumbs with salt. Dip each croquette in the eggs, letting the excess drip off, then roll in breadcrumbs; repeat the dipping and rolling to make a double layer of coating. Transfer the croquettes to the rack.
- In 2 batches, fry the croquettes, turning, until deep golden and heated through, about 5 minutes per batch. Place on a paper towel lined cookie sheet until each has been fried. Serve hot.