Karlos Arguiñano opted this Thursday for some chorizo and egg croquettes, a preparation that "many people fear because of the difficulty of the dough." "The chorizo ones have a special charm," so he has encouraged the viewers of Cocina Abierta on Antena 3 to make them.
To start, chop two cloves of garlic and a spring onion. Everything in a pot, along with the chorizo, flour (two or three tablespoons) and a splash of milk. Cook everything for 15-20 minutes. Finally, add a chopped hard-boiled egg.
After the filling has rested, it will be cut into cubes and each one will be passed through flour, beaten egg and breadcrumbs. Finally, to the pan with very hot oil. And ready.
For the second course, the popular Basque chef has prepared a monkfish risotto with pesto. The first thing is to cut the monkfish into large pieces, to which we will add white wine and a little salt. On the other hand, we will prepare the pesto. In parallel, we brown the fish in a pan.
For the risotto, we will use the substance left by the monkfish: wine, with a handful of almonds and a touch of parsley. Put everything in the pot and let it cook until the rice is ready. And to plate.
