Cookin' Mortadela's Croquetas

Thursday, 05 March 2009 16:21

You can bet that "mortadela's croquetas" (mortadella croquettes) may be one of that unclassifided meals in our exotic foods. My mother issuch an expert that it's the only meal that she cook!! It's not a difficult meal but sometimes "croquetas" open and broke. The clue: the bechamel sauce has to be very, very condensed.

Mortadela's Croquettes:

Ingredients:

Mortadella
Gratted bread
1 or 2 eggs (it depends in how many croquettes you want)
Cold Milk (half a liter aprox.)
One or two flour spoons
One or two butter spoons
One spoon of olive oil (it can be another butter spoon)
Salt and anything else

Understanding the theory of how the croquettes are made is the first thing we should do to improve our croquette hability. Put the butter and oil (if you have) in the pan, with light fire. Once the butter is fluid, you can give it the flour and remove constantly since you get a homogenic mixture. Then put on the milk slowly and gradually. Don't stop removing! Tip: you can see that the bechamel sauce is done when you remove it and it separates from the pan, it goes more as a coondensed mixture than a liquid sauce (I guess 10 or 15 minutes since you thrown the milk). Just before the bechamel is done you must mix the mortadella inside it (I've forgotten to tell you that mortadella has to be cutted in little squares or something like that).

Leave the bechamel sauce get cold outside the fridge for about 2 or 3 hours. Then you can put it inside the fridge for later or you can make the croquettes just in time. Even you can freeze it for another day. I guess I preffer to do the croquettes now and then freeze it or fridge it. Anyway now it's time to do the croquettes: get three plates, in one of them put more flour, in other put the eggs beatted, and in the last one put the gratted bread. With two spoons (or with your own hands) make one croquette-form with the mixture. Then cover it with the flour, then with the egg and finally with the bread. ¡You have a croquette! Repeat it till you've made it all. Put a lot of oil in a pan and fry all of them with care.

And that's all folks!! Maybe the first ones aren't such as good as they should be, but you can be sure that trying a couple of times you'll have a perfect "tapa"'s "croquetas".

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