BOM PETISCO AND ROASTED CHESTNUT CROQUETTES
INGREDIENTS
Croquettes
2 x 120 g Bom Petisco tuna
300 g chestnuts
30 g chopped garlic
2 dl milk
Nutmeg
Parsley
Extra virgin olive oil
Traditional sea salt
Ground black pepper
Flour
Egg
Breadcrumbs
Oil
Sauce
300 g peeled tomato
40 g chopped bacon
100 g chopped onion
10 g chopped garlic
0,5 dl extra virgin olive oil
1 dl white wine
Basil
Traditional sea salt
INSTRUCTIONS
Slash the chestnuts, rinse under running water, drain and put on a baking tray with salt. Bake in pre-heated oven at 200ºC for about 15 minutes.
Meanwhile, pour the olive oil over a pan with garlic, add the peeled roasted chestnuts and milk, and season with nutmeg. Cook on low heat until the chestnuts start to crumble. Season with salt and pepper mash it. Stir in the Bom Petisco tuna and perfume with chopped parsley.
Shape the mixture in croquettes, dip in flour, egg and breadcrumbs and fry it in hot oil. Fry the bacon in olive oil, add the onion, garlic, and the white wine.
When cooked, add the tomato and let it cook slowly. Season with salt and pepper, blend it, and perfume with basil.
