By Chef H. Delgado
November 18, 2020
This week we have had the best weather conditions for these jewels of Spanish gastronomy to come out in the sunlight after the rain.
The humidity of the rains and the average temperatures of this autumn make this year’s mushroom season excellent. That's why today I chose that selection of the tastiest mushrooms to make this classic tapa of Spanish cuisine.
Although the croquette today is a typical Spanish dish, it seems that its origin comes from France. Curiously, it is more prevalent in Sicily or the Netherlands than in France, and it is undoubtedly one of the preferred dishes throughout the Spanish geography.
It comes to the peninsula at a time when necessity prevailed and flour was abundant. And like many dishes they were made to take advantage of the leftover meat from cooked and stewed dishes, so this is one of the most widely used recipes.
For The Bechamel:
For the breading:
For the infused milk.
Frying the croquette:
The essential things for not breaking the croquette when it is frying is to have a suitable consistency dough, an excellent breading and the temperature of the oil where you are going to fry them.
Have a Tasty Day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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