Today in #RecetasValdepablo we bring you a true classic of Spanish gastronomy — a delicious recipe for homemade croquettes made with local, top-quality ingredients. Perfect to pair with a vermouth or as a snack at any time of year. Quick, easy, and tasty — what could go wrong? Ingredients: For
Today in #RecetasValdepablo we bring you a true classic of Spanish gastronomy — a delicious recipe for homemade croquettes made with local, top-quality ingredients. Perfect to pair with a vermouth or as a snack at any time of year. Quick, easy, and tasty — what could go wrong?
Ingredients:
For the filling:
For the coating:
Method:
First things first — place the lamb on a tray and season it well with salt and pepper. Add a handful of herbes de Provence and a glass of Casa Valdepablo Vermouth, then leave it to marinate for at least one hour.
Preheat the oven to 180°C and put the lamb in. While it roasts, get the rest of your ingredients ready. Once the lamb is cooked, shred it — but not too finely, so it doesn’t dry out.
Heat some oil in a pan over medium heat and, once hot, add the flour and let it cook until lightly golden so it doesn’t taste raw. Gradually pour in the milk, stirring continuously until the mixture is smooth and lump-free. Once thickened, add the lamb and stir well. Leave the mixture to rest for at least half an hour.
Using two tablespoons, shape the croquettes from the mixture and coat them in flour, egg, and breadcrumbs — in that order — then fry. Easy, right?
Bon appétit!
