Croquet from compango
Asturian version with compango (fabada sausages) Delicious!
One of the secrets of croquettes At a time when béchamel is processed, the more, the better.
Chef: Marcos Moran
Marcos is the fifth generation of the saga for hoteliers, but he would not have done anything without the involvement of his father, teacher Pedro Moran. Without forgetting how fabada is prepared, they brought Asturian cuisine into the 21st century. They are a great tandem.
- 100 grams of butter
- Frying oil
- Breadcrumbs, flour and egg to cover
- 100 grams of boiled and peeled chorizo
- 150 grams of boiled ham
- 100 grams of black pudding boiled and peeled
- 100 grams of flour
- 1 liter of milk
- Finely chop the whole meat.
- Boil the milk and leave it to cool.
- In a large bowl, melt the butter until the serum evaporates. Add the flour, being careful not to burn it, but fry it a little so that it locks the mixture well.
- Add the milk three times, stirring vigorously.
- When it starts to thicken, add the sausage and keep moving. Try the salt spot, it will be determined by the strength of the compango used.
- When the thin one is thin and elastic, pour a square source about two centimeters thick. Cover with cling film so that it does not form a crust. Leave to cool for a few hours in the refrigerator.
- To shape them, cut perfect squares (two by two). Spread with flour, egg and breadcrumbs.
- Fry in olive oil at about 170 ° so as not to darken the breading. Drain on absorbent kitchen paper.
Now is your time.
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