Enjoy your Axial Wines’ selection and tapas recipes

HAM CROQUETTES
100gr. ham
1 L. milk
1 onion
150gr, butter; 150 gr flour
2 egg yolks; breadcrumbs

Finely chop the onion and ham. Gently fry the onion in butter and when it begins to sweat, add the ham and cook until  it takes on a lightly toasted colour. Gradually add the hot milk, stirring constantly, until you have a consistent lump-free mixture. Lightly season, bearing in mind that the ham is salty, and cok on low heat for a few minutes.

Remove from the hob and add the eggs yolks,stirring  brislkly. Cover the mixture with cling-film to prevent a sking forming, and leave to cool.
Whwn thw mixture has cooled, form small balls and dip them into flour, beaten egg and breadcrumbs.                                                                   Fry in plenty of hot oil. It is essential not to fry too many croqueees at once, because the oil will losse heat and the croquettes will break up.

Vallobera Crianza 2005

CAMEMBERT ROLLS
4 rolls
8 small slices of tomato
8 slices of Camembert

Cut open the rolls and place two slices of tomato and two slices of camembert on each roll.                                                                            Close the rolls and heat in the oven a couple of minutes. Serve hot .  

Cruz de Piedra Red 2007