Gruyere Croquettes

Preparation:

Preparation: Melt the butter gently in a saucepan, add the flour and cook for a few minutes. Pour in the milk, stir until well blended and cook for 20 minutes, stirring constantly with a wooden spoon. After the indicated time, remove the saucepan from the heat and add the yolks to the béchamel, one at a time. Bring the mixture to the boil again, then pass it through a fine sieve. At this point, add the grated Gruyere and Pecorino, the nutmeg, the thyme leaves and the necessary salt. Spread the mixture on a rectangular tray (16 x 12 cm), lined with buttered aluminum foil, and let it rest, covered, for about an hour and a half. After that, cut the mixture into three equal strips, then divide each of them into rectangles about 1.5 cm wide. Coat the croquettes in flour, beaten egg and breadcrumbs; repeat the sequence twice. Fry the croquettes in a pan with hot oil (200 degrees) for about 3 minutes. As they are browned, drain them, let them drip on absorbent kitchen paper and serve piping hot.