Repápalos recipe from Extremadura, an easy meal from grandma to take advantage of stale bread

This is a very personal recipe prepared by the expert team at. directly to the palate, because it is among their repertoire of use dishes that Carmen’s grandmother, Tía Alia, fought so well. Although he was not lucky enough to eat the Extremaduran repápalos, the recipe was preserved by his mother and today he prepares them according to the family formula. Also, her grandmother added some fried potato cubes to complete it. ideal dish to serve second at mealtime.

We start with the sauce with which we will then cook the repápalos. To do this, peel and finely chop the onion and sauté in a few tablespoons of oil in a casserole. When it is translucent, add the wine and over high heat, let it evaporate.

Then we add the flour and stir for a few minutes to fry. Add the red pepper and mix. Immediately after, we let the broth, salt to taste and boil for 10-12 minutes.

While the sauce is boiling, prepare the repápalos dough. To do this, grate or finely chop the cloves of garlic, as well as fresh parsley (leaves only). We beat the eggs and mix everything in a deep and wide bowl, salting it all.

Chop or coarsely grate the crumbs and add to the previous mixture. We run all the ingredients until they become homogeneous. We may need to add milk, but we will add it little by little. until it reaches the consistency of croquette dough..

In the next step, we take small pieces of dough and fry them in plenty of hot oil. We turn so that it is browned on all sides before removing it., it flows well. We introduce them in casserole with sauce and simmer gently for five minutes before serving.

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