Cabrales is one of the best known cheeses in Spain for its originality and characteristic taste that makes you love it from the first moment. Originally from Asturias, it is named after the council of Cabrales, although three other villages have the honour of producing this traditional product in the council of Peñamellera Alta: Cáraves, Oceño and Rozagás. And of course we cannot forget that Cabrales is a cheese with PDO since 1981.
It is not surprising that this famous cheese can be used in an infinite number of recipes such as these delicious Cabrales croquettes with alioli sauce. A combination that blends perfectly with recipes that have accompanied us for centuries.
Ingredients for preparing Cabrales Croquettes with Alioli Sauce
Preparation of Cabrales Croquettes with Alioli sauce
To enjoy these delicious Cabrales croquettes with alioli, start by finely chopping the onion and then add it to a saucepan over medium heat with the oil and butter. Lightly salt and leave to poach for at least 20 minutes.
Then add the flour to prepare the traditional roux for the Cabrales croquettes. Mix constantly for 5 minutes to toast the flour until it has a nice golden colour. Finally, add the anchovy fillets, finely chopped, and remove from the pan with a spatula. Be careful that the anchovies do not have any spines.
Now add the previously heated milk. In this step you can add the milk all at once and then beat the mixture to avoid the onion and anchovy pieces. If not, you can also add the milk little by little to create a béchamel sauce through the traditional process.
Finally add the Cabrales and stir over a medium heat until the dough slightly comes off the walls and bottom of the pan. Season if necessary and add a little nutmeg to taste. It should be noted that the anchovies and cheese will already provide plenty of seasoning.
Empty the resulting dough into a bowl and cover it with cling film to prevent it from drying out and creating a crust. Reserve it in the fridge from one day to the next.
To form the Cabrales croquettes, simply cut the dough into squares with a knife and bring out the dough portions little by little. First coat each croquette with flour, then with egg and breadcrumbs to finish.
You can leave them in the freezer or in the fridge for a while to settle down. Just fry them in plenty of very hot sunflower oil and they will be ready to eat.