can also be a tasty starter, or a single dish. Ideal served with a refreshing gazpacho andaluz or a salad of tender-crisp green leaves. noodles croquettes Ingredients for 6 persons: 300 g noodle
tablespoon flour 65 g butter 50 g
grated Parmesan 50 g of grated Gruyère
5 eggs 2 dl milk
2 tablespoons cream
breadcrumbs oil for frying salt
Melt 15 g butter in a small saucepan, add the flour and dilute with milk. Salt and cook for 10 minutes over low heat stirring constantly to avoid forming lumps. Before turning off the heat add half the Parmesan cheese, mix well, off and reserve. Melt the remaining butter in a frying pan. Cut noodles, cooked al dente previously in salt water, and throw in butter. Sauté briefly, join the bechamel, all the cheese and 3 egg yolks beaten with the cream previously. Mix and allow one hour warm the compound (not the refrigerator). After the time indicated
rest, forming oval croquettes with the preparation, wiping the remaining beaten eggs, slightly salty and the bread crumbs, giving them several times so that the batter is well adhered.
Heat plenty of oil in a pan and fry the croquettes few at a time. Remove when golden brown on all sides and place on a serving plate lined with kitchen paper.
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