Elaboration
- Cook a piece of our chuck for an hour in a pressure cooker
- Put butter, toast the flour, add milk, cream, and finish with meat broth
- Cook on low heat and when the dough is ready, we add the shredded chuck
- Stir again and then let it rest for 12 hours in the refrigerator
Termination
- Shape it into balls
- Bread them traditionally, with egg and panko
- Fry them and let them rest for 30 seconds while we plate
