A few weeks ago we shared with you the recipe for silly eggs. We were greatly surprised by the amount of comments you left about it, referring to the names by which you know them and their different versions. You already know: each teacher has his booklet.
In sweet preparations (soaked in milk sauce) or salty (in stews, stews and cooked), this basic bread and egg mix It receives as many names as there are areas in Spain in which it is prepared: repalparos, sponges, rolls, stuffed or stuffed, cockroach balls, pellets, matahambre, meatloaf, cakes, tortillitas from San José and, of course, repalpalos from Extremadura.
Today’s is a very personal recipe, as it is among the repertoire of useful foods that my grandmother fought so well. I was never lucky enough to eat their repair them from Extremadura, that privilege fell on my mother. Today, to change the third, I prepare them following the family formula.
We start with the sauce in which, later, the repápalos are cooked. Peel and finely chop the onion and poach it in a saucepan in a couple of tablespoons of oil. When it is translucent, add the wine and, over high heat, let it evaporate.
Then we add the flour and stir for a couple of minutes to toast. Add the paprika and stir. Immediately afterwards we water with the broth, salt to taste and simmer for 10-12 minutes.
While the sauce is chup chup we prepare the batter of the repápalos. To do this, we grate or finely chop the garlic cloves and also the fresh parsley (only the leaves). We beat the eggs and we mix everything in a deep and wide container, salting the whole.
We chop the crumb or roughly grate it and add it to the previous mixture. We work all the ingredients until homogenized. We may need to add milk, but we do slowly until reaching a consistency similar to that of croquettes dough.
We deposit small portions of the dough in a pan with plenty of hot oil. We turn so that they brown on all sides before removing, draining well. We introduce them in the casserole with the sauce and we give them a soft boil for five minutes before serving.
With what to accompany the Extremaduran repairs
To the repair them from Extremadura my grandmother added some diced fried potato with which to round the plate, which is ideal to serve as a second meal. A soup, a broth or a cream are the perfect starter. And to finish off the job, a piece of fruit. A simple menu, but tasty and filling.
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