Tortilla no, pero con las croquetas se atreve..me declaro fan, adopto a Pippa de avatar un tiempito, me parto con Pippa
http://www.telegraph.co.uk/foodandd...ns-Spanish-recipe-Iberico-ham-croquettes.html
Pippa Middleton's Spanish recipe: Iberico ham croquettes
These delicious ham croquettes with tomato sauce are served at a favourite restaurant of mine, Cambio de Tercio
Delicious: Cambio de Tercio ham croquettes
By Pippa Middleton
7:00AM BST 12 Oct 2013
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These bites are a trademark of Cambio de Tercio (a favourite eatery of Rafa Nadal, too). Fittingly, they were first served at its opening in 1995, the same year Helen Fielding started her Bridget Jones column.
Makes approx 24, with tomato sauce
135g unsalted butter
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170g Iberico ham, thinly chopped (or a cheaper serrano ham)
1l milk
1kg ham bone
Pinch black pepper
Pinch nutmeg
Olive oil
1 carrot
1/2 onion
1 leek
2 garlic cloves
2 medium sized Spanish tomatoes
1/2 bunch thyme
4 eggs, whisked
1 plate thin breadcrumbs
1 plate flour
Make the croquette paste (Béchamel) first. Melt butter and add the flour at medium heat, stirring non-stop. Add half the ham and cook for 10 minutes, then remove from heat.
Put the milk and ham bone in a different pan and boil for 20 minutes at low heat, adding the pinch of pepper and nutmeg.
Bring the paste back to a medium/low heat and slowly add the milk through a strainer, stirring steadily. Once it starts to thicken, add the remaining ham and keep stirring for approx 5 minutes.
Pour the paste into a baking tray. Add a few drops of olive oil and after a few minutes, cover with cling film and transfer to fridge.
Then make the tomato sauce. Heat a good glug of olive oil in a pan and add the thinly chopped carrot, onion, leek and garlic. Cook at low heat for 20 minutes.
Peel the Spanish tomatoes (drop into boiling water for 20 seconds, then drop in cold water, score a cut round middle and slide off skins), chop them and add to the mix with the thyme. Cook at low heat for a couple of hours then strain the mixture and add a pinch of salt and sugar if needed. Set aside.
Once completely cold, start rolling the Béchamel paste into balls. Coat them lightly (in order) in the flour, egg and breadcrumbs and fry in olive oil until golden.
Put the crispy golden croquettes on a large plate and serve immediately with the tomato sauce.
Cambio de Tercio, 163 Old Brompton Rd, London SW5 0LJ.
http://www.telegraph.co.uk/foodandd...ns-Spanish-recipe-Iberico-ham-croquettes.html
Pippa Middleton's Spanish recipe: Iberico ham croquettes
These delicious ham croquettes with tomato sauce are served at a favourite restaurant of mine, Cambio de Tercio
Delicious: Cambio de Tercio ham croquettes
By Pippa Middleton
7:00AM BST 12 Oct 2013
These bites are a trademark of Cambio de Tercio (a favourite eatery of Rafa Nadal, too). Fittingly, they were first served at its opening in 1995, the same year Helen Fielding started her Bridget Jones column.
Makes approx 24, with tomato sauce
135g unsalted butter
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How to make perfect French toast
170g Iberico ham, thinly chopped (or a cheaper serrano ham)
1l milk
1kg ham bone
Pinch black pepper
Pinch nutmeg
Olive oil
1 carrot
1/2 onion
1 leek
2 garlic cloves
2 medium sized Spanish tomatoes
1/2 bunch thyme
4 eggs, whisked
1 plate thin breadcrumbs
1 plate flour
Make the croquette paste (Béchamel) first. Melt butter and add the flour at medium heat, stirring non-stop. Add half the ham and cook for 10 minutes, then remove from heat.
Put the milk and ham bone in a different pan and boil for 20 minutes at low heat, adding the pinch of pepper and nutmeg.
Bring the paste back to a medium/low heat and slowly add the milk through a strainer, stirring steadily. Once it starts to thicken, add the remaining ham and keep stirring for approx 5 minutes.
Pour the paste into a baking tray. Add a few drops of olive oil and after a few minutes, cover with cling film and transfer to fridge.
Then make the tomato sauce. Heat a good glug of olive oil in a pan and add the thinly chopped carrot, onion, leek and garlic. Cook at low heat for 20 minutes.
Peel the Spanish tomatoes (drop into boiling water for 20 seconds, then drop in cold water, score a cut round middle and slide off skins), chop them and add to the mix with the thyme. Cook at low heat for a couple of hours then strain the mixture and add a pinch of salt and sugar if needed. Set aside.
Once completely cold, start rolling the Béchamel paste into balls. Coat them lightly (in order) in the flour, egg and breadcrumbs and fry in olive oil until golden.
Put the crispy golden croquettes on a large plate and serve immediately with the tomato sauce.
Cambio de Tercio, 163 Old Brompton Rd, London SW5 0LJ.
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