Destination of Focus: Barcelona
The dynamic nature of Barcelona’s restaurant scene mirrors the energy and identity of the city itself. Just as residents celebrate the eclectic mix of past and present architecturally, so too do they embrace the combination of cutting edge cuisine and traditional fare that exists in its dining culture. After indulging in the classic flavors of Catalan cooking, you will find yourself craving the tastes once you return home.
To satisfy this longing for Barcelona’s food, our menu focuses on tapas—small plates with big flavors—that you and friends can savor over wine as the weather heats up and days get longer. Now, let’s focus on our manchego croquetas with membrillo sauce recipe…
Manchego croquetas with membrillo sauce recipe:
Who can resist fried, melted cheese that oozes when you bite into it? Manchego, a firm, sheep’s cheese hailing from the La Mancha region of Spain, is the star ingredient here. But the additional sweet tang of membrillo sauce (known in English as quince jelly or paste) makes the dish irresistible. Pair with a fruity Albariño or dry Sangria to highlight the nuttiness of the Manchego.
Yield: 6 servings
Ingredients:
Three tablespoons unsalted butter
2 tablespoons scallions, green parts only, sliced thin
½ cup all-purpose flour
¾ cup whole milk
One and ¼ cup Manchego cheese, shredded
Three extra-large eggs
One and ¾ cups breadcrumbs
4 cups canola oil
Kosher salt, to taste
¾ cup membrillo paste
2 tablespoons sherry vinegar
Directions:
Heat saucepan to medium-low and gently melt butter. Add scallions and sauté for 3 to 4 minutes, until softened. Then add flour and whisk in figure eight motions, incorporating butter and allowing flour to cook but not burn, about 3 minutes. Following that, add milk and continue to whisk. Mixture will thicken, and when most of the lumps have dissolved, add cheese and stir will spoon. Season with salt.
Spread mixture evenly onto baking sheet and allow to cool completely.
In a bowl, add membrillo paste and sherry vinegar. Stir until well combined.
In a small bowl, whisk eggs. And then in a separate bowl, add breadcrumbs. Take a heaping tablespoon of cooled flour and cheese mixture, form into a circle and dip into the egg mixture with left hand. Make sure it is evenly coated; allow excess egg to drip off, and place in breadcrumb bowl. Using your right hand, make sure the entire ball is coated with breadcrumbs and shake off excess. Place croquettes on a clean baking sheet. (Using separate hands for each step will prevent egg and flour mixture from congealing on your fingers.) Repeat procedure with rest of flour and cheese mixture.
Heat canola oil in a heavy saucepan to 375˚F. Working in batches of 4 to 5 croquetas, fry pieces until golden brown, about 2 minutes. Remove from oil, place on a baking sheet lined with paper towels, and season immediately with salt. Serve warm with membrillo sauce on the side or drizzle judiciously on top.
