Products The Topgel Group Coverage Contact In the kitchen with ... Blog All the news of the sector from the hand of your suppliers. The cook's blog 11/01/2016 Written by: Carlos Area Category: The cook's blog It is one of the quintessential dishes of Spanish cuisine. The croquette. Great among the greats. Carlos Area Culinary Advisor. TOPGEL Group The prestigious chef Carlos Area (Madrid, 1976) has worked for the restaurants El Amparo, Echaurren and Puerto Perú. He was second in La Zujana and head of the game in El Madroñal. He introduced ceviche to the menu at Jockey de Madrid before graduating from two embassies of Basque gastronomy such as Goizeko Kabi and Gaztelupe. After passing through the head of kitchen of the Fígaro Group, for eight years he commanded the catering of Samantha de España until it became one of the most accredited and famous in Spain. He currently runs Area Catering with his wife, the confectioner Pancha Ramírez. Its creamy béchamel base makes it possible to turn the remains of a stew or roast chicken into an exquisite bite. From being the typical example of humble and traditional gastronomy, they have now become the protagonists of an indisputable culinary boom. Which happens because they admit practically any flavor, and if they are well done, they are delicious. Thus, every time we see in bars, restaurants, specialized establishments and homes greater daring and variety in their composition. TOPGEL no va a la zaga en este auge y presenta en este catálogo de noviembre un listado de croquetas premium de amplia gama y heterogeneidad que resulta de gran utilidad a los profesionales del sector, puesto que si bien las croquetas son perfectas para cada ocasión, su elaboración es tediosa y requiere de mucho tiempo: preparación de la masa, mezclado, reposo, liarlas, empanarlas... Para elevar este plato a la categoría que se merece mi propuesta consiste en una serie de acompañamientos que potencien el sabor, realcen la presentación y sirvan de contraste y contrapunto. De esta manera, las croquetas de gorgonzola y nuez pueden ervirse junto a una jugosa compota de manzana, las de pulpo con una mayonesa de pimentón, las de queso azul quedan estupendas con una salsa de yogur con cebollino finamente picado y una gota de aceite de oliva, las de rabo de toro alcanzan otra dimensión untadas sobre una buena salsa vizcaína o una salsa de tomate casera, y si las de huevo con chorizo las montamos sobre una base de patatas paja... pues ya son otra cosa. Siempre respetando que el dip o acompañamiento no disimule ni encubra el gusto de la croqueta podemos utilizar también para las clásicas de pollo o de cocido una cama de lechugas y hojas verdes frescas, solución siempre vistosa y saludable. Y si bien es cierto que opciones como las croquetas de ciervo, las de cecina, o las de morcilla y membrillo, no necesitan guarnición para resultar sublimes, mi consejo es el de buscar y probar las combinaciones que más os gusten. In short, what gives us the differentiating touch with croquettes basically consists of not leaving them alone. Loneliness detracts from them, makes them seem boring, and since we all know that you also eat through your eyes, you have to take care of the presentation. For this, some paper cones, some long toothpicks, some goblets, or why not, some muffin sleeves can be enough. At the end and end they are simply croquettes, although yes, as Ramón Gómez de la Serna said, they should have bones so that we could keep track of what we eat. BACK TO LIST SHARE: Topgel Group Partners and Coverage Contact Top Products Sea products meats Precooked, Prepared and Vegetables Cake shop Topgel Recommends In the Kitchen with ... The cook's blog Topgel and Fund. Prodis