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Recipe details
Burrata-stuffed bratwurst and ridged penne croquettes
Crisp pan-fried croquettes made with chopped ridged penne and fully cooked fresh bratwurst, filled with burrata and coated in breadcrumbs.
≈ 304 kcal/100 g · ≈ 924 kcal/serving
45 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
ridged penne85 g
burrata100 g
fresh bratwurst85 g
plain breadcrumbs25 g
large egg50 g
olive oil30 ml
yellow onion40 g
fresh parsley10 g
kosher salt1 tsp
black pepper0.5 g
Cookware and utensils
large pot
mixing bowl
skillet
slotted spoon
chef’s knife
cutting board
Directions
01
Boil the ridged penne in salted water until just tender
Products
ridged penne — 85 g; kosher salt — 1 tsp
Action
boil
Time
6 min
Temperature
boiling water
02
drain it
Products
ridged penne — 85 g; kosher salt — 1 tsp
Action
boil
Time
6 min
Temperature
boiling water
03
Remove the fresh bratwurst from its casing, crumble it into a skillet, and cook it with half the olive oil until no pink remains and it reaches 160°F/71°C.
Products
fresh bratwurst — 85 g; olive oil — 30 ml
Action
cook
Time
9 min
Temperature
medium heat; 160°F/71°C internal temperature
04
Chop the drained penne and cooked bratwurst into small pieces.
Products
ridged penne — 85 g; fresh bratwurst — 85 g
Action
chop
Time
3 min
Temperature
room temperature
05
Mix the penne, bratwurst, onion, parsley, beaten egg, pepper, and half the breadcrumbs in a bowl.
