The croquette taken to the next level
Croquettes are one of the most beloved snacks in Spanish cuisine. Their creamy interior and crispy exterior make them an icon of our bars and tables. But what happens if we take them a step further and combine them with Iberian ham and black truffle (Tuber melanosporum) ? The result is gourmet croquettes with an unmistakable aroma, capable of winning over any palate.
On our blog, we've already explored how black truffle enhances dishes as diverse as hake with truffled onion sauce or warm salad with black truffle . Today, we're taking it to a very familiar territory: croquettes.
Ingredients for 20 croquettes
- 100g of finely chopped Iberian ham.
- 25g of fresh black truffle (grated and sliced).
- 60g of butter.
- 60g of flour.
- 1 liter of whole milk.
- 1 small onion.
- Salt and pepper to taste.
- Nutmeg.
- 2 eggs.
- Breadcrumbs.
- Extra virgin olive oil for frying.
Step by step: how to prepare Iberian ham croquettes with black truffle
1. Basic sofrito
In a frying pan, melt the butter and add the finely chopped onion. Sauté over medium heat until translucent. Add the Iberian ham and sauté for another minute.
2. Prepare the béchamel sauce
Add the flour and stir until lightly toasted. Gradually pour in the milk, stirring constantly, until you obtain a smooth, lump-free béchamel sauce.
Season with salt, pepper and a touch of nutmeg.
3. Add the black truffle
When the béchamel sauce begins to thicken, add the grated black truffle. Reserve a few thin slices for the final garnish. This is the moment when the kitchen will be filled with the unmistakable aroma of the black diamond of gastronomy .
In our article on how to enjoy black truffles at their best, we explain why it is essential to grate them at this point to preserve all their aromatic potential.
4. Let the dough rest
Spread the mixture in a dish and cover it with plastic wrap, pressing it directly onto the surface. Let it cool for at least 4 hours in the refrigerator (ideally overnight).
5. Shape and bread
Shape the croquettes, dip them in beaten egg and breadcrumbs, and set them aside ready to fry.
6. Fry
Heat plenty of extra virgin olive oil and fry the croquettes until golden brown and crispy on the outside. Drain them on paper towels.
7. Plating
Serve the croquettes topped with thin slices of black truffle. You can pair them with a glass of barrel-fermented white wine, as we explained in our article on how to pair wine with black truffle.
Tips for a perfect result
- Use fresh, seasonal black truffles , available between November and March, when their aroma is at its most intense.
- Don't let the béchamel sauce be too runny: it should have the right consistency for molding.
- The double breading (egg and breadcrumbs twice) provides an irresistible crunch.
Why this recipe wins everyone over
Iberian ham croquettes with black truffle are the perfect example of how a traditional dish can be transformed into a haute cuisine creation. The Iberian ham provides the umami base, while the black truffle offers the aromatic contrast that elevates the recipe.
On special occasions, these croquettes can be the star of a festive menu, just like truffled Christmas cannelloni .
Conclusion
Preparing Iberian ham croquettes with black truffle is a gourmet tribute to Spanish cuisine. A creamy, elegant, and nuanced treat that will impress at family meals and in fine dining restaurants alike.
If you want to enjoy authentic black truffles at home, remember that at Sentidos Truferos we select each piece at its peak ripeness. Discover more about how to buy fresh black truffles for your recipes and take your cooking to the next level.
