METROPOLI Madrid
Madrid
Updated Monday, January 29, 2024-18:19
The croquette by Carlos Griffo and Miguel Ángel García, from Quinqué restaurant, has been awarded as the
best ham croquette in Spain of 2024
in the tenth edition of the Sánchez Romero Carvajal Best Ham Croquette Competition, organized by Madrid Fusión.
"It has been
a very close contest
, the truth is that we are very happy because this year there has been a very good level and they have made it very difficult for us, in fact, the first only has a difference of two points with the second," he said. noted Huelva chef Xanty Elías, who was part of the jury along with Chele González, Pedro Subijana, María Castro and Adrián Delgado.
All of these experts have valued Quinqué's dish for its presentation,
with a fine batter and a bechamel that had the ham well integrated
, also cut into the appropriate size. It should be noted that apart from the nerves of the live show, the participants have also encountered technical problems that they have had to fight against: "
The fryers have been damaged
and some have broken because the oil did not heat well, do not keep that in mind." account," the presenter warned.
For Griffo, the important thing about a croquette is that it contains a good product to make a good bechamel. He uses milk from Galicia, ham bones that he infuses with the milk, olive oil, "very little" flour, ham - in this case from the Sánchez Romero brand -, and breadcrumbs. "
I like the bechamel to be creamy, without being liquid
, and the frying is clean," he highlighted.
He says that his croquette teacher was Nacho Manzano at Casa Marcial, from the Asturian school, and that he
estimates that he will make more than 500 units a week
. "It is one of the dishes that all the tables have been asking for for five years when we opened the restaurant," Griffo confessed.
This Madrid native's croquette won against those of the other six chefs selected this year: Alex Marugán & Santiago Estremadoyro from the Tres por Cuatro restaurant (Madrid), José María Borras from the Santa Mariana restaurant (Menorca), Leandro Gil from the Hotel Alma (Pamplona) ), Samir Mohijamed and Guillermo Carballeda from the Cobo Estratos #Tradición restaurant (Burgos) and Pedro Trujillo from the Los Trujis restaurant (Toledo).