#unquie

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

Recipe and Photo Credit: Lorenzo Boni