Croquettes of Pimiento del Piquillo de Lodosa and hard boiled egg    recipe of:    The institute for food and agriculture quality of Navarre

 

Ingredients:

Pimiento del Piquillo de Lodosa: 3 units.

 

Milk: ½ L.
Butter: 65 gr.
Flour: 65 gr.
Chopped hard boiled egg: 1 unit.
Salt: a pinch
Nutmeg: a pinch

 

 

Method:

 

Firstly, melt the butter on a pan. Then, add the flour and mix well. After this, add slowly the milk and keep on mixing until it gets the consistency of a béchamel. Add the Pimientos de Piquillo de Lodosa cut in pieces, the egg, and a pinch of salt and nutmeg. Leave this paste settle in the fridge for a couple of hours. Shape small amounts with the form of a croquette and coat with flour, egg, and breadcrumbs. Fry in very hot oil.

 

 

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