Piquillo and Ventresca Croquettes Recipe
Ingredients to make Piquillo and Ventresca Croquettes:
- 1 liter of whole milk
- 100g of flour
- 1 can of roasted piquillo peppers
- 1 can of tuna belly in oil
- Oil
- Salt
- Flour
- Bread crumbs
- I beaten egg
How to make Piquillo and Ventresca Croquettes:
Prepare the béchamel with the oil, flour and milk. When it is ready and very thick, crush the peppers one by one with the blender until the béchamel takes on color and flavor.
It is then mixed with the ventresca, well drained and crumbled. Once cold, it is placed in the refrigerator for a few hours in a bowl. The croquettes are shaped and breaded: flour, egg and breadcrumbs.
