At school, Sabela learned about the 7 arts: architecture, sculpture, painting, music, dance, literature and cinema. Sabela has real talent for two arts, and one of them is not even on the list! And it´s because, the same passion and creativity Sabela puts on her paintings, she applies to her cuisine, creating exciting dishes. One of her best works is the homemade dried meat and San Simón da Costa cheese croquetas. Incontestable masterpiece!
AMAZING ON THEIR OWN, INSUPERABLE TOGETHER IN CROKETAS.
There are many cheeses in the world and Sabela knows most of them. But if there is one that thrills her that is the inimitable San Simón da Costa D.O.P., and more so when combined with her favorite cold meat: cecina.Without using ready-made minced meat mixtures, he chops them herself to make some insuperable croquetas.
Ingredients: Pasteurized cow milk, wheat flour, butter (pasteurized cream and lactic ferments), cow dried meat (12%), San Simon D.O.P. cheese (pasteurized cow milk, rennet and lactic ferments) (3%), salt, breadcrumbs (wheat flourand yeast), feeding mixture (wheat flours).
ORIGINAL HOME-STYLE BÉCHAMEL SAUCE
Flour, butter and fresh milk. The secret of these “croketas” is in the béchamel sauce, made with the traditional recipe, using only fresh and natural ingredients. Only with the best béchamel sauce you get the best “croketas”.
COOKED TO PERFECTION...
Don´t defrost “croketas”.
Fry in a frying pan or fryer with plenty of very hot olive oil (180ºC) for 3-4 minutes until golden. “Croketas” must stay completely submerged. Drop few at a time so as not to decrease oil temperature.
Let stand for a minute.
Tip: Do not ever reuse burnt oil. However, if you have kept it frying at in between 160º and 180ºC, you can reuse it several times if you preserve it carefully using a coffee filter. Should you need to dispose of it, take it to a Green Point inside a plastic bottle, being highly polluting.