Directions
- 1Cook the panceta in a pan with olive oil until golden brown, remove and set aside. Cook the chistorra in the same pan and repeat the process.
- 2Finely chop the panceta and chistorra and set aside.
- 3Melt the butter in a pan, add the flour and cook for 5 minutes.
- 4Gradually add the milk to thicken the sauce, stirring constantly.
- 5Add the panceta and chistorra.
- 6Mix to combine all the ingredients and cook for 10 minutes over low heat.
- 7Add the meat broth and cook for another 5 minutes.
- 8Season with salt and pepper to taste, pour the mixture into a baking dish and refrigerate for 12 hours.
- 9Shape into balls, bread, and fry.
- 10Enjoy!
Ingredients
- 300 gr panceta
- 400 gr chistorra
- 100 gr mantequilla
- 100 gr harina
- 1 L leche
- 200 ml caldo de carne
- 0.4 aceite de oliva virgen extra
- 0 sal
- 0 pimienta
- 0 harina
- 0 huevo
- 0 panko
Equipment
stainless steel pantongsplateblack panwhiskknifecutting boardsmall bowlbaking dishplastic wrapanother small bowloil for frying
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