Spanish croquetas tasted in Tenerife.
There are two things that I really love to eat when I'm in Spain and I always try to order them: jamon serrano and croquetas.
In Santa Cruz de Tenerife I found this place, just outside the center, where they were really good and the right size for my appetite!
Have you ever tasted croquettes?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Here is where the inn was located:
Delle ottime croquetas spagnole gustate a Tenerife.
Uno dei miei piatti preferiti in Spagna sono le crocchette con jamon.
In questo caso queste, che erano veramente ottime, le ho gustate in una tasca (una osteria) nel centro di Santa Cruz di Tenerife.
Hai mai assaggiato le croquetas? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Here is where the inn was located:
Spanish croquettes with béchamel and ham, the recipe.
Some time ago I tried to make a Spanish dish at home, the famous croquetas, which I like a lot.
The result was not aesthetically excellent, I admit, but it was decent in taste.
– a piece of raw ham, cut into cubes (you should use Spanish jamon but you have to make a virtue of necessity and make do);
– 80 grams of flour;
– 80 grams of butter;
– half a litre of whole milk;
– salt;
– eggs;
– breadcrumbs.
Put the flour and butter in a non-stick pan and mix over low heat, stirring continuously with a whisk.
When the butter has melted and mixed with the flour, add the milk and continue stirring.
Don't be afraid if the mixture seems too liquid because in a few minutes the magic will happen and the mixture will begin to thicken.
Now add the diced ham and a pinch of salt and, once the mixture is well distributed, remove it from the heat and let it cool on a plate or in a container.
Now begins the part that I found most difficult: forming the balls (or knell) and breading them in the egg and breadcrumbs... I read several methods and the one I followed did not lead to excellent aesthetic results; but I'll explain how I did it and how perhaps it should have been done.
Once the mixture reached room temperature I put it in the fridge for a couple of hours to make it as solid as possible and then I created some balls (to tell the truth I used two spoons to create like dumplings) that I coated in beaten egg and breadcrumbs that I fried in plenty of seed oil.
Maybe I should have left the mixture longer, more than a couple of hours in the fridge. The balls remained not quite one with the breading and a lot of the content ended up dispersed in the pan where I fried them. I read that some people make the balls and freeze them and then coat them in breadcrumbs while frozen. Next time I'll try.
The result however, as I told you, was not the best aesthetically but the taste was right. Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Crocchette e peperoni in Spagna.
Ad Ibiza, ormai praticamente un anno fa, avevo assaggiato per la prima volta queste splendide crocchette al nero di seppia e peperoni verdi.
Una delizia gustata in una piccola caletta a Cala Gracioneta.
Tutto veramente indimenticabile quel giorno.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Croquettes are usually enjoyed as an aperitif or as a side dish and are part, I believe, of the Spanish culinary culture of tapas.
The Spanish term tapa refers to a wide variety of typical Spanish food preparations, both savoury and sweet, consumed as appetizers or starters. Spanish tapas are prepared with ingredients related to Mediterranean food production.
Le tapas possono essere fredde, quando vengono preparate, per esempio, con le olive miste e il formaggio, o calde, con polpo e calamari fritti.
Croquettes and peppers tasted in Spain – Croquettes et poivrons dégustés en Espagne – Croquetas y pimientos degustados en España – Croquetes e pimentos provados em Espanha – Bánh mì và ớt được nếm thử ở Tây Ban Nha – 在西班牙品尝的炸丸子和辣椒 – スペインで味わったコロッケとコショウ
Cuttlefish ink croquettes.
Croquettes, usually with potatoes and ham, can also be found with squid ink.
It was the first time I tried them and I must say I was impressed.
Externally they are like all the others but if you open them (as in the second photo) you will see the difference in color and, when you taste them, in taste.
I tried these in Ibiza at the Chiringuito Restaurant in Cala Gracioneta.
Have you ever tasted anything like this? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.
Croquettes are usually enjoyed as an aperitif or as a side dish and are part, I believe, of the Spanish culinary culture of tapas.
The Spanish term tapa refers to a wide variety of typical Spanish food preparations, both savoury and sweet, consumed as appetizers or starters. Spanish tapas are prepared with ingredients related to Mediterranean food production.
Le tapas possono essere fredde, quando vengono preparate, per esempio, con le olive miste e il formaggio, o calde, con polpo e calamari fritti.
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Crocchette per il cane.
Anni fa al nostro cane davamo riso, pasta e carne. Da qualche tempo ormai siamo passati alle più comode, e forse come dicono molti, più equilibrate crocchette. Non è la foto con cui passerò alla storia ma l’ho scattata e qui la metto.
Fried croquettes or meatballs prepared at my house.
A recycled dish: croquettes (or meatballs) of potatoes, cheese, meat and various cured meats.
Prepared by chopping all the ingredients, breading everything and frying.
I then add a little lemon and voilà!
Have you ever prepared them yourself? Add a comment or go to the bottom of the site to read what other visitors have written.
