Vincenza’s Egg Croquettes from Dom DeLuise
Updated: Jan 4
OK, I know what you are thinking. What does Dom DeLuise have to do with New Orleans style cooking? In 1998, Dom was the guest chef for the Chef’s Charity for St. Michael’s Special School. This is a favorite recipe of his. He demonstrated it for the event. He has authored three cookbooks, which were best-sellers.
4 Eggs, beaten
½ cup Bread crumbs
½ cup Grated Cheese
5 tablespoons chopped Parsley
4 tablespoons Olive Oil
1 Onion, chopped
1 clove Garlic, minced
1 8oz can Tomato Sauce
½ cup Water
1 cup Peas (frozen, fresh, or canned)
1 cup Rice (cooked in 2 cups of Chicken Broth)
Combine the eggs, bread crumbs, cheese and parsley in a bowl. Pour oil into a deep saucepan, and sauté the chopped onion and garlic. Add the tomato sauce, water and peas. Bring to a boil, reduce to a simmer.
While the above is getting hot, form dumplings out of the egg mixture by using a soup spoon. Carefully place the croquettes in the sauce one by one. Wet spoon in hot sauce before forming next croquette. Do not stir! Do not touch! Croquettes take time to set! Cover and cook over low heat for about 30 minutes. Serve over cooked rice.