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Ideal snack to enjoy with friends, the aioli gives a special touch to each croquette. This recipe designed by chef Daniel Ovadía can be tested in the new Cinemex exclusive Platinum Menu.
For the croquettes: Boil the milk with the cream, the carrot, the herbs of smell, the celery, the garlic and 50 grams of onion.
Stretch with the help of a fine Chinese and reserve.
In a saucepan heat olive oil and butter. Fry the rest of the onion and shallot.
Add the ham, sauté and add the flour.
With the help of a balloon beater mix until it is homogeneous. Add the milk preparation.
Mix with the balloon whisk, mix until the pasta is lifted off the pan alone. Spread the mixture on a tray and refrigerate.
Subsequently, form the croquettes of 8 grams each. Bread with beaten egg and bread crumbs.
Fry in the fryer and remove the excess fat with an absorbent paper.
For the aioli: Add all the ingredients and blend with an immersion blender until the mixture is homogeneous.
Rectify the seasoning and pour the mixture into a bottle.
Accompany the croquettes with the aioli.
PRESENTATION
Accompany the croquettes with the aioli.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
228.3
kcal
11.42%
Carbohydrate, by difference
13.5
g
4.5%
Protein
5.5
g
11%
Total lipid (fat)
17.1
g
26.31%
100
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Ratings(1)
Miguel Dedica
08/05/2017 13:29:58
El alioli siempre lleva ajo, de ahí su nombre Alí en valenciano Ajo y Olí aceite y no se puede poner esa cantidad (50ml) de vinagre un chirrido basta y otra cosa si lleva vinagre (ácido) no se agrega más ácido ( limón)
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