Creamy croquet from Iberian ham Joselito – Castru El Gaiteru

Pedro Noriega finalist in the third edition of the Joselito Iberico Ham Croquettes International Championship during the Madrid Fusión 2017

Ingredients

• 2 liters of fresh milk from Porrúa
• 150 flour
• 70 oil
• 70 ham fat
• 150g ham bone
• 140 Joselito ham, finely chopped with a knife
• Eggs
• Fine breadcrumbs

Preparation

1. Boil the milk with the ham bone and let it infuse for 90 minutes, covered with a film.
2. Add equal parts of ham fat and soft olive oil to melt and strain.
3. Make a ruffle with the butter, ham fat and flour and gradually add the strained milk and cook, stirring, for 18 minutes.
4. When there are 5 minutes, add the Iberian ham.
5. Remove to a pan, cover with foil and leave to rest for at least 12 hours.
6. Beat some eggs, break the structure of the béchamel with a fork and roll the croquettes, passing first through the egg and then through the breadcrumbs.
7. Take a break aan hour before frying in oil at 180ºc and removing absorbent paper.

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