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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Cold Vegetable and Goat Cheese Cannelloni


ingredients

  • serves 4 people.
  • 12 cannelloni sheets.
  • 250g zucchini.
  • 150g leek.
  • 150g carrot.
  • 300g fresh mushrooms.
  • 90g goat cheese log.
  • two tablespoons of cooking cream.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the sauce:

  • 3 ripe and firm tomatoes.
  • a pinch of sugar.
  • 1 clove of garlic.
  • parsley.
  • oregano.
  • salt and extra virgin olive oil.

you'll also need:

  • anchovies.
  • cooked green asparagus.

preparation

Wash the tomatoes, peel them, and cut into very small dice.
Then, in a pan with two or three tablespoons of oil, sauté the chopped garlic and tomato with the sugar, salt, oregano, and a pinch of pepper.
When all the water has evaporated, add the chopped parsley, cook for 2 more minutes, and remove from heat. Set aside.
To make the cannelloni filling: Heat a splash of oil in a pan and sauté the leek and carrot, both cut into small pieces...
when the vegetables start to turn translucent, add the zucchini cut into small dice...
 and the mushrooms, also cut into small pieces...
season with salt and pepper and continue sautéing until everything is cooked through.
Remove from heat and stir in the crumbled goat cheese mixed with the two tablespoons of cream...
Meanwhile, boil the pasta according to package directions and fill with the vegetable mixture...
roll up the pasta and place three cannelloni on each plate.
Top with the diced tomato sauce...
and finally, two anchovies and the asparagus...

Enjoy!
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