A roast for high days and holidays, slow cooked with vegetables which gently simmers as it becomes tender, the recipe is in every Catalan cook book – a whole tradition in a single dish.

“Can you imagine them with salsify purée and the juices from the roast?”

Format 16 pieces (minimum weight specified: 320 g). Approximate weight per piece: 20-22 gThe weight may vary because they hand made.
Ingredients *Milk, 33% roast meat (veal, pork, chicken and black pudding), onion, garlic, olive oil, tomato, brandy, bay, *wheat flour, *butter, *breadcrumbs, *pasteurised egg (E-202, E-211),salt, pepper and *nutmeg.
Allergens (*) Lactose, sulphites, gluten, egg and nuts. May contain traces of nuts, fish, molluscs and crustaceans.
How to keep them Keep at -18⁰ C. Do not re-freeze once defrosted. Consume preferably within: 18 months.
Cooking Frozen or taken from the freezer up to an hour before cooking, deep fry for 3 minutes at 180º C.

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