Receta de la Croqueta Campeona de Madrid Fusión 2022

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Receta de la Croqueta Campeona de Madrid Fusión 2022. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Receta de la Croqueta Campeona de Madrid Fusión 2022, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Receta de la Croqueta Campeona de Madrid Fusión 2022 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Receta de la Croqueta Campeona de Madrid Fusión 2022 is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Receta de la Croqueta Campeona de Madrid Fusión 2022 estimated approx 55 min.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Receta de la Croqueta Campeona de Madrid Fusión 2022 using 10 ingredients and 7 steps. Here is how you cook it.

¿A quién no le gustan las croquetas? Si eres de los que no: estás en el lugar correcto. En cuanto pruebes esta receta, te vas a enganchar a delicioso bocado. Y si por el contrario, eres de los que sí: ¡también estás en el lugar correcto!

Ingredients and spices that need to be Take to make Receta de la Croqueta Campeona de Madrid Fusión 2022:

1. 2 1/2 litros leche de vaca
2. 250 gr mantequilla
3. 250 gr harina
4. 300 ml nata
5. 10 hojas gelatina
6. 350 gr jamón serrano o ibérico
7. 1 hueso jamón serrano o ibérico
8. c/n Harina
9. 1 Huevo
10. c/n Panko

Instructions to make to make Receta de la Croqueta Campeona de Madrid Fusión 2022

1. Derretir la mantequilla y añadir la harina en dos tandas, cocinar a fuego bajo hasta que la harina esté completamente cocinada.
2. Infusionar por otro lado los huesos de jamón con la leche.
3. Añadir la leche caliente a chorro y remover continuamente a fuego suave, hasta tener la bechamel lisa. Añadir el jamón picado, remover durante un minuto y poner sal.
4. Aparte, calentar la nata, añadir la gelatina que previamente hemos hidratado y derretido. Colar esta mezcla y añadir la nata a la masa, removiendo hasta bajar su temperatura.
5. Verter en una bandeja y cubrir con papel film para refrigerar durante una noche.
6. Hacer bolas, pasar por harina, huevo y panko.
7. Freír en aceite de oliva suave a 190º C, dejar reposar y servir.

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