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Black Pudding Croquetas

There’s nothing more satisfying than biting into a freshly fried croqueta: crunchy, gooey and salty, it always hits the spot! Spanish croquetas are traditionally made with a béchamel sauce and stuffed with cheese, ham or salt fish. I decided to make mine with a Luxembourg specialty: Träipen. It’s a blood sausage, quite like a black pudding. Because of its soft consistency, it melts into the béchamel, infusing the molten centre of the croqueta with a typical Luxembourgish flavour.

You can watch how I make these delicious croquetas in the Barcelona tapas episode of my show.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.

September 19, 2014
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