Bom Petisco and roasted chestnut croquettes

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.

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