mercoledì 8 agosto 2012
Ham croquettes (Cuba)
Traveling ... cuisine from around the world: "Cuba - food at the sound of music"
Croquetas de jamón (Cuba)
Ham croquettes (Cuba)
(This recipe was created by Nuxia)
These croquettes with ham, is the national drink of Cuba are needed especially for alcoholic drinks accompanied by the famous happy hours with music, which are held in the evening, the beautiful beaches of the place. But, these croquettes with ham, can be a great starter and second, if accompanied by seasonal vegetables. In addition, you can omit the sherry, the ingredients, and these nuggets make a meal fit for children. It is the same for the fried onion, who does not like, may well omit it from the ingredients. I have tried: And the taste is extraordinary in all cases, even omitting both ingredients.
200g of cooked ham, cut into slices
200g of white sauce (ready)
100g plain flour
1/4 onion, chopped
1 tablespoon chopped parsley
1 tablespoon dry sherry (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
sunflower oil or corn oil for frying
1 fresh lime or 1 lemon
salt to taste
Chop the ham into small pieces. In a skillet brown the chopped onion and then drain the oil. In a bowl, prepare the filling. Mix ham, bechamel sauce, parsley, onion browned, black pepper, nutmeg, salt and sherry finally secco.Amalgamare well, seal the container with plastic wrap and refrigerate. Allow to cool for 30 to 45 minutes. In two separate containers to put in a flour and bread crumbs in the other. In another bowl whisk with a fork, two eggs with a pinch of salt. Separately, fill a bowl of water. Remove the stuffing of kibble from frigo.Bagnare hands in the bowl of water. Spoon withdraw a small amount of the compound then, transfer it between your hands and quickly give the elongated shape of the kibble. Pass the croquette first in flour, then nell'uova previously beaten, and finally in breadcrumbs. Lay the croquettes in a clean dish that will serve as a container for subsequent croquettes. Continue to make croquettes, until all of the compound, occasionally remembering to moisten your hands in water so that mixture does not stick between your hands. then let rest in refrigerator for 30 minutes. In a skillet over high, heat the oil, when it come to a boil add the croquettes and fry them until golden. Transfer the cooked croquettes are paper towels to drain excess oil from frying them. Then transfer to a serving platter with wedges of lime or lemon. Serve the croquettes hot or warm, sprinkled with lime juice or lemon.
Recipe of the 06/08/2012
Note: If you do not like the onion and / or sherry can omit these two ingredients, and I assure you, that the success of the dish will still be guaranteed, as well as more lightweight and suitable for children.