Jamón Ibérico Croquetas

La storia di questo piatto

The croqueta is the quiet heart of the Spanish tapas bar, a small golden tribute to a country that turns humble things into celebration. Here it holds a creamy béchamel kissed with jamón ibérico de bellota, the acorn-fed ham that carries the soul of Iberian pastures.

Ingredienti

• 60 g Butter
• 60 g Plain flour
• 500 ml Whole milk
• 150 g Jamón ibérico de bellota
• 3 piece Whole egg
• 50 g Flour for breading
• 100 g Fine breadcrumbs
• 1 pinch Salt
• 1 pinch Ground white pepper
• 1 pinch Nutmeg
• 1 litre Neutral seed oil for frying

Preparazione

1. Warm the milk in a small saucepan without bringing it to a boil. In another small saucepan, melt the butter over medium heat, then whisk in the flour in a steady stream and cook the roux for a couple of minutes, until it sizzles gently without taking on colour. Add the warm milk little by little, stirring constantly so no lumps form.
2. Cook the béchamel, stirring often, until it becomes thick and velvety and the spoon leaves a trail on the bottom of the pan. Meanwhile, hand-cut the jamón ibérico de bellota into very small dice with a knife and fold it into the cream, mixing well. Adjust with salt, white pepper and nutmeg: taste as you go; it should be savoury but not overpower the delicate flavour of the jamón.
3. Spread the still-warm mixture onto a wide tray, level it with the back of a spoon into a not-too-thick layer, and cover with cling film pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, ideally overnight: only once it is firm and thoroughly cold can you shape the croquetas without them falling apart.
4. Wet your hands or two spoons in cold water so the mixture won't stick, and portion out pieces of about 25-30 g each: you should get around 30 croquetas. Shape them gently between your palms into small cylinders, like an elongated cork, and place them on a tray lined with baking paper without squashing them: they should stay soft inside.
5. Prepare three dishes: flour for breading in the first, whole eggs beaten with a fork in the second, and fine breadcrumbs in the third. Pass each croqueta through the flour, shaking off the excess, then roll it in the egg to coat it completely, and finally in the breadcrumbs, pressing gently so the coating adheres everywhere without leaving bare spots. The 100 g of breadcrumbs is enough for all the croquetas; any leftovers can be stored for other preparations.
6. Heat the oil in a deep pan or deep fryer to about 170-180°C. If you don't have a thermometer, dip a wooden toothpick into the oil: if small, lively bubbles form around it immediately without smoke, the temperature is right. Fry the croquetas a few at a time, without crowding the pan, otherwise the temperature drops and they absorb too much oil. Turn them until golden and crisp on all sides.
7. Remove the croquetas with a slotted spoon, shaking them gently to drain off excess oil, and rest them briefly on kitchen paper. Serve immediately, hot and crispy, accompanied by a well-chilled glass of Fino.