Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Make bechamel using the cream, butter and flour.
  2. Then, finely chop the other ingredients and mix with the bechamel to create a dough.
  3. Shape the croquettes, then put them through the breading mixture.
  4. Fry in abundant oil.
  5. "Chalaquita" is a garnish for this dish; the ingredients are diced and seasoned with salt and...

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 METHOD

  1. Make bechamel using the cream, butter and flour.
  2. Then, finely chop the other ingredients and mix with the bechamel to create a dough.
  3. Shape the croquettes, then put them through the breading mixture.
  4. Fry in abundant oil.
  5. "Chalaquita" is a garnish for this dish; the ingredients are diced and seasoned with salt and lemon.

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Ingredients 4 persons
  • DOUGH
  • 80 g flour
  • 90 g butter
  • 600 ml single cream
  • 0.5 g oregano
  • 0.5 g black pepper
  • 10 g sugar
  • 50 g Gruyere cheese (grated)
  • 50 g parmesan cheese
  • 20 g chives
  • 5 g salt
  • 100 g cured Amazonian pork (or smoky bacon)
  • 100 g Amazon chorizo sausage (or "chistorra" spicy sausage)
  • 120 g ground bread
  • BREADING
  • 100 g flour
  • 120 g egg
  • 150 g panko breadcrumbs
  • CHALAQUITA
  • 140 g red onion (brunoise cut)
  • 5 g coriander
  • 5 g salt
  • 15 g bonnet pepper (brunoise cut)
  • 150 g lemon.
Recipes. The Cook & Chef Institute