x
1 Photos
x
Select File


Validate Cancel
1
Recipe of Iberian Croquettes with Paprika Alioli
Recipe

Iberian Croquettes with Paprika Alioli

3h
Half
32
Favorites
Collections
Glider
Super List
Upload a picture
To print
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.
Learn more about Cinemex Platino

Ingredients

40 portions
  • 400 grams Ham, Iberian, chopped
  • 250 grams white onion, chopped
  • 100 grams shallot, chopped
  • 320 grams flour
  • 50 grams butter
  • 1.6 liters milk
  • 800 milliliters cream
  • 200 milliliters olive oil
  • 10 grams garlic, chopped
  • 5 grams bay (laurel)
  • 5 grams thyme
  • 10 grams carrot, in pieces
  • 10 grams celery, in pieces
  • 3 eggs, milkshakes
  • 500 grams ground bread
  • 3 egg yolks, for the aioli
  • 50 milliliters vinegar, for the aioli
  • 25 milliliters lemon juice, for the aioli
  • 2 tablespoons paprika, for the aioli
  • 300 milliliters oil, for the aioli
  • to taste salt and pepper, for the aioli

Preparation

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.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
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)

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING