Wild Arugula Cakes
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Credit: Austin Perkins, Executive Chef, Nick’s Cove Restaurant, Oyster Bar & Cottages, Marshall, Calif.
The National Culinary Review, January 2013
3 lbs. wild arugula, washed thoroughly (can also use baby spinach or baby mustard greens)
10 oz. Bellwether Farms fromage blanc (or mascarpone cheese)
1 whole egg
2 shallots, finely minced
1 garlic clove, finely minced
16 oz. panko breadcrumbs, divided
3 oz. Parmigiano-Reggiano cheese, finely grated
Fresh ground nutmeg and salt, to taste
4 oz. flour
3 eggs, beaten
3 qt. (300ºF) soybean or peanut oil (for frying)
1. In boiling water, quickly blanch greens for 1 minute. Remove; place in colander to drain. Squeeze out as much water as possible. In large mixing bowl, combine greens, fromage blanc, whole egg, shallots, garlic, 12 oz. panko, Parmigiano-Reggiano, nutmeg and salt. Mix thoroughly.
2. Spread evenly about 1-inch thick on cookie sheet with sides. Put in freezer for at least 40 minutes or overnight.
3. Remove pan from freezer. Cut out rings with ring cutter. Dredge evenly with flour; place in egg wash. Cover in remaining panko. Fry in oil for about 1 minute, until crispy golden-brown.
12 (4-inch) or 40 (1-inch) cakes
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