This savory dessert is perfect for pasta lovers with a sweet tooth.
Bucatini “Dolci Crocchette”
Makes: 3 dozen 1.6 oz round croquettes
1box Collezioni Bucatini 1 quart milk 8oz butter 7 oz AP flour 6 oz sugar 1 tsp fine sea salt 1 tsp lemon zest
For breading (as needed): Bread crumbs Vegetable oil Eggs
For dipping: Fruit compotes and chocolate spread
Procedure 1. Place a pot of water to boil, cook bucatini for 15 minutes. Drain pasta and chop roughly to a length of ½ inch. 2. Meanwhile, make béchamel sauce by cooking flour and butter in a sauce pan for five minutes and gently stirring in boiling milk. Add sugar and salt and stir in pasta. 3. Scoop in 1.6 oz balls with an ice-cream scoop. Refrigerate well. 4. Coat with flour, egg and bread crumbs. 5. Deep fry and serve with melted chocolate sauce and/or fruit compotes