Prep 40 mins
Cook 30 mins
This is a recipe that is as close as I can get to a side dish that a local Columbus, Ohio restaurant serves and is their signature dish. It is called Pasta Salvi. It is to die for! Please note: I was a manager at Salvi's for several years. Missing ingredients include minced fresh parsley and garlic. The cream sauce is a classic bechamel sauce prepared with onion, cloves and nutmeg, with the onion and cloves discarded before adding to the pasta.
- 1 (8 ounce) package noodles
- 6 tablespoons butter
- 3 tablespoons chopped green onions
- 6 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 cups milk
- 1⁄2 cup parmesan cheese
- 1 egg, beaten
- 2 eggs, beaten with
- 2 tablespoons water
- panko breadcrumbs
- vegetable oil (for frying)
- Cook noodles according to package directions. Drain well.
- Meanwhile, melt butter in medium sauce pan. Add green onions and saute until softened. Stir in flour, salt and white pepper and cook until bubbly. Stir in milk and cook stirring constantly, until thickened and bubbly.
- Stir in Parmesan cheese until melted, then stir a little of the mixture into the beaten egg. Add egg mixture back to pan annd bring just to the boiling point. Add sauce to drained noodles; mix thoroughly.
- Press mixture into a well-greased 9-inch square pan. Place a square of aluminumfoil over the top, pressing down on it to pack noodles. Chill until cold, several hours or overnight.
- Before serving, place flour egg-water mixture and Panko crumbs in separate shallow dishes. Heat oil to 375.
- Cut chilled noodle mixture into squares. Coat with flour, then with egg mixture, then with Panko crumbs, covering all sides thoroughly. Fry squares in hot oil, 1 or 2 at a time, until golden brown and heated through, 2-3 minutes. Drain on paper towels.
- Serve hot.
- Additional toppings can be used after cooked. Add a slice of provolone cheese to top immediately after it is cooked so it melts. Add bolognese sauce (with or without cheese). Or, just eat it plain; it awesome all on it's own!
Had these years ago at SirLoin in Hilliard. These are the Best! Thanks for the recipe.
From previous reviews, I was not sure to flour dip them, but we did. We halved the recipe and over all they turned out great. For upcoming tags I would recommend to flour dip them. Made for 1-2-3 hits.
Well, I'm stumped. I added an egg into the cream sauce, but wasn't really sure if that was the thing to do according to the instructions. Possibly it may not be necessary to flour dip them, but over all these croquettes are good. Made for Everyday Is A Holiday.