A crunchy and tasty snack inspired by Spanish tapas, perfect as an appetizer or fast second course.
You believe it or not it can happen that a recipe becomes a travel souvenir. It happened to us in the Asturies. They offered us these appetizers who are a complement of the tapas and thinking about the excellent quality of our hams we said: we make it back. Then he came to think that he can be a perfect reuse recipe because you can put on what you want. And to be honest it is an extreme simplification of the tortano – Absit Iniuria Verbis! – The king of Neapolitan recipes for Easter. So we propose it as an appetizer, as an appetizer, but if desired and with a good and rich accompanying salad it can also be an excellent second course for a quick dinner.
Ingredients
250 ml of whole milk (for a vegetarian version, use vegetable broth)
100 g of 00 flour
50 g of flour 1
50 g of semolina
150 g of Parmigiano Reggiano (or other grated cheese)
80 g of extra virgin olive oil (or butter)
150 g of raw ham (Recommended San Daniele, but you can also use salami or cooked ham; for the vegetarian version, replace with peas and mushrooms passed in a pan)
200 g of breadcrumbs
3 eggs
Salt, pepper and nutmeg to taste
1 liter of oil for frying
Procedure – You have to make a very solid béchamel. Then heat the extra virgin or melt the butter in a saucepan, then add the 00 flour (the others will serve after frying) turn well until balls are formed and they detach from the wall of the pot (it is the roux) now out of focus add the warm milk or the vegetable broth always turning with the whisk so that no lumps are formed, adjust with abundant walnut, pepper, pepper. And be salt parks because the cheese helps. Put on the fire, add the grated cheese and thicken well always by turning to prevent lumps from forming that you must make a very compact bechamel. Turn off the heat and now make small cubes the ham or the other salami you have chosen. Once this is made, add the cubes (or the peas and mushrooms that you have jumped in a pan with very little extra virgin, they must not be too greased) to the béchamel, mix vigorously to incorporate, cover with the feeding film in contact with the mass and let it cool completely. Beat the eggs, on a plate put the breadcrumbs, in the other flour 1 mixed with the semolina. In the meantime, in a capable pan, bring the oil to fry at temperature. Now with your hands a little inhumiditis take a pinch of béchamel mixture and form a croquette and repeat until the dough is exhausted. Pass the croquettes or balls first in the flours then in the egg, then in the breadcrumbs, still in the egg and one last time in the breadcrumbs. You have to make the “double coat”! Fry them a little at a time (three minutes will be enough) and serve if the case, adjusting salt.
How to entertain children -They have small hands, they are perfect for making mini-clroks!
Combination – We have chosen a young Sangiovese of Romagna; You can put reds that are light body, but with supported acidity. Or contact a bubble.
