Joselito Jamón Croquettes | Ferrán Adriá

Ingredients for 5 people

• 200 g of finely sliced Joselito jamón
• 50 g of Joselito oil
• 100 g of butter
• 40 g of chopped shallots
• 165 g of flour
• 200 g of cream
• 600 g of Joselito consommé
• Salt
• White breadcrumbs
• Slices of Joselito jamón
• 1 egg
• 1 liter of olive oil
• 5 sheets of gelatin (optional)

Method

Warm the cream with the jamón consommé. Add the butter, Joselito oil, and chopped shallots in a pan.
Simmer until the shallots are golden. Add the flour and stir constantly to make a roux.
Add the warm cream and consommé and half of the chopped jamón. Cook for 5 minutes over medium heat, stirring constantly with a whisk or spatula.
As soon as the croquette mixture thickens, remove from heat and add the remaining chopped jamón. Season with salt to taste.
Line a flat container with clear kitchen film. Spread the croquette mixture and let it cool for at least an hour in the fridge.
Knead 30 g of the mixture to give the croquettes a cylindrical shape.
Bread the croquettes with flour, beaten eggs, and breadcrumbs.
Heat the olive oil and fry, turning the croquettes several times, until they are well browned.
Serve the croquettes topped with a slice of Joselito jamón.


Ferràn Adrià's Photograph by Enrique Badulescu