If you do not know the almogrote, this is a Canarian product in the form of pate or spread typical of the island of La Gomera. It is usually eaten with bread or accompanied by potatoes, it is similar to a mojo, but with cheese added. If you are a lover of intense flavors and cured cheese, write down this recipe for almogrote croquettes, delicious!
The famous almogrote, a pate from La Gomera
As we have already mentioned, almogrote is a traditional gastronomic specialty of the island of La Gomera. It is made from hard or aged cheese and mojo rojo picón and the result is a cheese paste with a spicy touch.
Almogrote de La Gomera is said to be the last remaining trace in our country of a sauce extraordinarily popular in Spain during the Middle Ages called "almodrote". Almodrote was made with three basic ingredients: cured cheese, roasted garlic and olive oil.
To obtain it it is necessary to grate the hard cheese gomero and to mix it with the chilli or palm pepper, garlic and olive oil. Everything is stirred until it acquires density. If you want to know more about the Canarian almogrote we recommend the following article: Almogrote, everything you should know about Canarian cheese pâté.
How to prepare delicious "almogrote gomero" croquettes
The world of croquettes has become very creative and can be made from almost any ingredient and almogrote is one more.
Ingredients
For 34 croquettes: half an onion; 50 grams of extra virgin olive oil; 200 grams of cured cheese or old cheese; 2 cloves of garlic; a spoonful of sweet paprika; a pinch of hot paprika (optional); 170 grams of flour; 400 milliliters of milk; salt; black pepper.
Elaboration
First, peel and cut the onion into small pieces. Then, in a large deep frying pan or in a cauldron, heat the oil and add the onion to poach it slowly for about 10 minutes.
On the other hand, grate the cheese finely in a bowl. Peel the garlic and put it in a mortar with a pinch of salt and crush it. Then add the paprika and a tablespoon of oil and mix well. Once ready, this should be added to the bowl in which the grated cheese was reserved and mixed well, integrating all the ingredients. The result should be a homogeneous paste.
When the onion is ready, add the flour and stir well for a few minutes until the flour is lightly browned. Then add the milk little by little while stirring until the flour has completely absorbed it and the dough comes off the pan. Once ready, add the reserved almogrote paste, together with a little salt and pepper.
When the dough is ready, turn it into a flat dish and cover it with plastic wrap, sticking it to the dough so that the surface does not dry out. Once it is cold, put it in the refrigerator for a minimum of four hours, although it is better overnight.
Now all that remains is to form the croquettes, dredging them first in flour, then in egg and finally in breadcrumbs. Fry them in plenty of oil until they are golden brown and that's it! Now you can enjoy them.
If you want to know more recipes and products from the Canary Islands, here are some links that may interest you: The best tuna straight in mojo canario; The bizcocho de Moya, a sweet of Gran Canaria; Recipe of Moors and Christians, Creole insignia.
Paula Vera
Photos: lapalmerarosa.com; asadoscampesina.com; mividaenunbowl.blogspot.com; misrecetaspreferidas.com
