Cheesy Embutido Croquettas

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March 16, 2017

0.0
  • Prep: 35 mins
  • Cook: 20 mins
  • 35 mins

    20 mins

    55 mins

  • Yields: Serves 15-20

Ingredients

FOR THE EMBUTIDO MIXTURE

1 kilogram ground pork

¾ cup smoked turkey ham

¼ cup carrots, finely chopped

¼ cup white onion, finely chopped

¼ cup celery, finely minced

½ cup pickle relish

4 eggs

½ cup fresh milk

½ cup green peas

½ cup dried cranberry

2 tablespoons muscovado sugar

¼ teaspoon ground black pepper

½ cup all-purpose flour

1 cup bread crumbs, fine

2 cups brie

sensal (pork caul fat, as needed

2 teaspoons salt

FOR THE BREADING

2 cups all-purpose flour

egg wash (4 eggs + ½ cup water)

2 cups Japanese bread crumbs

FOR THE SAUCE

1 cup cooking cream

1 ½ cups emmental, grated

¼ teaspoon white pepper ground

1 teaspoon salt

2 teaspoons pink peppercorn

Directions

FOR THE CROQUETTAS

Combine all of the mixture ingredients in a large mixing bowl until combined well. Form into 2-inch balls and set aside.

Trim the sensal into 3x3-inch pieces and wrap each ball with the fat. Steam the balls for 12-15 minutes, or until fully cooked.

Allow the balls to cool before proceeding with the breading. Bread the embutido in the following order: flour, egg wash, bread crumbs.

Preheat a heavy-bottomed pam with 2-ince of oil to 350F. Fry the croquettas until golden brown and crispy for about 2 minutes.

Sprinkle croquettas with chopped parsley, and serve immediately with cheese sauce.

FOR THE SAUCE

Bring the cream, pepper, salt, and pink pepper to a boul. Add the cheese and stir over low heat until completely melted.

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