Pea Croquettes and Oregano Cream

Boil the peas for 8-10 minutes in salted water, then drain, fry lightly and remove the skins. Collect the purée in a bowl, add the egg yolks, salt, pepper, flour, breadcrumbs, 1 oz. of Grana Padano cheese and mix well until smooth and even. Line a small baking sheet with plastic wrap and place an oiled square pastry cutter (side 2 inches, H 1 inch) on top; spread the mixture inside, level the surface, remove the pastry cutter and, using it, form another 7 croquettes.|Put the baking tray in the fridge for at least 2 hours or in the freezer for 30 minutes: in this way, the croquettes will be compact and easier to handle. Leave the two heads of lettuce to soak in cold water for at least 10 minutes to crisp. Boil an egg, shell it and cut it into pieces. Put 1 oz. of Grana Padano, 0.5 oz. of lemon juice, 2.5 oz. of extra virgin olive oil, salt, pepper and the oregano leaves into a blender jar. Blend until the mixture is creamy (oregano cream). Bread the croquettes by dipping them first in the flour, then in the beaten egg and finally in the breadcrumbs. Fry in a generous amount of peanut oil at 320-340°F for at least 10 minutes. Drain and dry the lettuce. Serve 2 croquettes per person with salad and oregano cream on the side.