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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...

Rabbit Stew with Bell Pepper and Eggplant




Ingredients

for 4 people
  • 1 rabbit (about 2.75 lbs), cut into pieces.
  • 1/2 red bell pepper.
  • 1 medium onion.
  • 1 eggplant.
  • 120cc dry white wine.
  • salt.
  • freshly ground black pepper.
  • 100cc extra virgin olive oil.

for the picada:

  • 1 clove of garlic.
  • 30 toasted almonds.
  • 2 Maria biscuits (or toasted bread).
  • 2 medium ripe tomatoes.
  • 250cc vegetable or chicken broth.

Preparation

Start by washing the eggplant and cutting it into small cubes. Sprinkle with salt and let it sit covered for a while so it can release its bitter juices.
Cut the bell pepper into cubes and peel the onion, then slice it into thin rounds.
In a good heavy pot, heat the oil until it's nice and hot, then brown the rabbit pieces after seasoning them with salt and pepper.
Once the rabbit has a lovely golden color, toss in the onion slices, bell pepper, and the eggplant after giving it a good squeeze to get rid of the liquid...

Let everything cook together for about 10 minutes, stirring now and then to make sure it all cooks evenly.

Pour in the wine and let it bubble away for a few minutes until the alcohol burns off.
Next, add the picada mixed with the broth...

Taste for salt and keep cooking, giving the pot a shake every so often so nothing sticks to the bottom, for another 25 to 30 minutes.
Bring the whole pot straight to the table...

Enjoy!
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