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Tapas! Small Bites, Big Taste from page 12 continued
HAm CROqUeTTeS (CroquetaS de JamÓn)
Serves 6 (makes 12 to 14 croquettes)
4 tbsp (60 ml) butter
¾ cup (175 ml) all-purpose flour
1¾ cup (425 ml) milk
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 oz (60 g) serrano ham, finely chopped
2 tbsp (30 ml) Italian parsley, finely chopped
1 tsp (5 ml) salt
½ tsp (2 ml) pepper, freshly ground
2 eggs, beaten, for coating
2 cups (500 ml) fine dry breadcrumbs
olive oil for frying
melt butter in frying pan over medium heat. Add flour and stir for 3 to 4 minutes
until well-blended, to form a roux. Remove from heat and gradually add milk,
whisking until smooth. Return to heat and bring to boil, stirring constantly.
mixture will become very thick. Reduce heat to low and cook for 5 minutes,
stirring occasionally. Heat another small frying pan. Add olive oil and sauté
chopped onion and garlic until soft but not brown. Add ham and chopped
parsley. Stir mixture into white sauce and add salt and pepper. In lightly greased,
shallow pan spread mixture to about 1-in (2.5 cm) thickness and chill for 2 hours
or until cold and firm. Remove chilled mixture from pan and cut into small bars,
about 3-in x 1-in (8 cm x 2.5 cm) then roll with lightly floured hands to form 12
to 14 small logs. Refrigerate for 15 minutes. Coat each croquette with egg and
breadcrumbs, then repeat to double coat. Pour 3-in (7 cm) of olive oil into pan
and heat. Fry a few croquettes at a time until golden brown on outside and warm
in center. Drain on paper towel and either serve hot or at room temperature.
PAIRS wITH
ALVeAR FInO
Spain $14.49 112771
TORReS COROnAS CATALUnyA TemPRAnILLO
Spain $14.99 29728
CLAmS AnD HAm In SPICy gARLIC SAUCe
(aLmeJaS Con JamÓn)
Serves 4
2 tbsp (30 ml) olive oil
1 lb (500 g) fresh clams, thoroughly cleaned
2 oz (60 g) serrano ham, cut into ¼-in (.5 cm) dice
1 medium red chili pepper, deseeded and finely chopped
2 tbsp (30 ml) white wine
1 tsp (5 ml) smoked paprika
2 garlic cloves, minced
2 tbsp (30 ml) Italian parsley, finely chopped
salt and freshly ground pepper to taste
In large sauté pan, add olive oil and heat over medium-high heat. Sauté clams,
ham, chili pepper and wine until clams start to open. Discard any closed clams.
Add remaining ingredients and continue to cook for 2 minutes. Divide clams into
small bowls, pour remaining sauce over portions and serve immediately.
PAIRS wITH
SILenI CeLLAR SeLeCTIOn PInOT gRIS
New Zealand $16.99 658336
SegURA VIUDAS BRUT ROSÉ
Spain $15.99 5835
mUSHROOmS In PARSLey SAUCe (ChamPiñoneS en SaLSa
verde)
Serves 8
SAUCE
2 garlic cloves, finely chopped
1 bunch Italian parsley, finely chopped
½ cup (125 ml) white wine
salt and pepper, to taste
mix garlic, parsley, white wine and pepper in a small bowl and set aside.
MUSHROOMS
½ cup (125 ml) extra-virgin olive oil
6 garlic cloves, minced
½ red chili pepper, finely chopped
2½ lb (1 kg) fresh white button mushrooms, cleaned
1 tbsp (15 ml) all-purpose flour
salt and pepper to taste
Heat olive oil over low heat in ovenproof casserole or heavy-based saucepan.
Add garlic and sauté until tender, about 4 to 5 minutes. Add chili pepper and
mushrooms and increase heat to medium. Cook, stirring constantly, until liquid
has been drawn out of mushrooms. Add salt and pepper to taste and continue to
simmer on moderate-high heat for about 10 minutes until liquid has evaporated.
Sprinkle flour over mushrooms and stir to blend. Remove from heat and slowly
add sauce, stirring thoroughly. Return saucepan to heat and bring to boil, stirring
constantly. Simmer for 5 minutes until sauce thickens. Serve hot with crusty
bread.
PAIRS wITH
mARqUeS De CACeReS RIOjA ROSADO
Spain $15.99 361188
DRATHen RIeSLIng BeRnKASTeL
Germany $13.00 220699
TASTE 121