A year or so ago, I was introduced to an amazing cookbook called Rustica: A Return to Spanish Home Cooking by Frank Camorra and Richard Cornish. (Photographs by Alan Benson.)
There were a ton of great recipes, but this one croquette recipe caught my eye and stuck with me. I knew it was going to be a bigger cooking project than i had embarked on in years, and it took a while to get my courage up. But holy cow, it was worth it.
I "mostly followed the recipe, but took a few liberties. Here's my play by play....
STEP ONE:
Put this stuff in a pot and boil it for about 3 hours.
STEP TWO:
Pick all the meat and soft fat from the hock and the trotters (a giant sticky fingered ordeal.)
STEP THREE:
Finely chop all the meat and mix in chopped white onion, capers, parsley and a little of the cooking liquid.
STEP FOUR:
Roll the mix into a tight tube with Saran Wrap and put int he fridge overnight.
STEP FIVE:
Unwrap the log. Slice a few rounds.
STEP SIX:
Flour, egg, and Panko breadcrumb the rounds. Fry until golden brown.
Serve with a classic garlic aioli, chimichurri sauce and a 7 minute egg laid just that day by LaToya.
Pour yourself a glass of ice cold Aquivit. Bon Appetit.
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