Béchamel foam on ham and sweet onion with crispy punk – 55000 Recipes. Passion for food

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Béchamel foam on ham and sweet onion with crispy punk

Peel an onion, cut it into very small pieces and spread it in the mankilla until it softens. Add the flour and mix well so that the flour boils lightly but does not acquire any color (roux). Add the milk little by little and bring to a boil, stirring constantly, to stir with the sticks so that no lumps form. Put for …

Chef: Javier Esteves

Javier Esteves open a new horizon for kitchen with offal. In an informal setting, he manages to give a modern and cosmopolitan character to recipes with meat from organs and offal.

Ingredients

  • Sol
  • Pepper
  • 1 liter of milk
  • 90 g of flour
  • 90g butter
  • 500 g onions
  • 150 g of Serrano ham
  • 50 g dried fried onions
  • 90 g of punk
  • Nutmeg

Preparation

  1. Peel an onion, cut it into very small pieces and spread it in the mankilla until it softens.
  2. Add the flour and mix well so that the flour boils lightly but does not acquire any color (roux).
  3. Add the milk little by little and bring to a boil, stirring constantly, to stir with the sticks so that no lumps form.
  4. Season with salt, pepper and nutmeg.
  5. Mix using a thermomix, strain and siphon. Book hot.
  6. On the other hand, make a spotlight with the rest of the very common onions and ham. Place it in the base of a cocktail glass.
  7. Cover with bechamel foam.
  8. Finally, cover the béchamel foam with the panko mixed with the fried onions.



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