Preparation

1. Drain the peppers well — it’s important to remove as much water as possible since they’ll be added once the dough is ready. Keep this in mind and make the béchamel slightly thicker, as you can never remove 100% of the moisture from the peppers.
2. In a pan with olive oil, melt and lightly brown the butter.
3. Add the chicken stock.
4. Pour in the cold milk and bring everything to a boil.
5. Season with pepper, nutmeg, and salt.
6. Cook for about 20 minutes.
7. Cut the peppers to your preferred size and add them, well drained, so they don’t make the dough watery.
8. Let the mixture cool for 3 hours.
9. Shape the croquettes and coat them in beaten egg and breadcrumbs.
10. Let them rest for 30 minutes.
11. Fry them in a pan until golden.
12. Serve very hot.

Garlic can handle (almost) everything: viruses, bacteria, and fungi

A plant native to Asia, cultivated for over 7,000 years. It belongs to the same family as onions, leeks, and chives.

Each bulb typically contains between 6 and 12 cloves.

The top 10 garlic-producing countries are China, India, Bangladesh, South Korea, Egypt, Spain, the USA, Uzbekistan, Russia, and Myanmar. Global annual production exceeds 30 million tonnes.

Used for both culinary and medicinal purposes.

The world’s best garlic is considered to be the purple variety grown in Las Pedroñeras, a town in the province of Cuenca, Castilla-La Mancha.

Garlic is said to be a remedy against almost everything bad: antiviral, antibacterial, anticoagulant, antitoxic, and antifungal. It’s also believed to reduce bad cholesterol. However, none of this has scientific backing — always consult your doctor or a qualified health and nutrition expert.

What croquette doesn’t include garlic? Few, if any — except piquillo pepper croquettes, which already have garlic in their preserved form, giving them their intense and distinctiv