Cinco Jotas Iberian Meatballs

Cinco Jotas Iberian Meatballs

Donostia

Ingredients

(For 4 people)

  • 100 g Cinco Jotas Iberian ham fried meatballs
  • Panko bread crumbs
  • Sprig of lemon thyme

BECHAMEL SAUCE:

  • 200 G CINCO JOTAS HAM
  • 100 G FLOUR
  • 4 SHALLOTS
  • 100 G BUTTER
  • 350 ML HAM STOCK
  • 150 ML MILK

IDIAZABAL CHEESE SAUCE:

  • 100 ML DOUBLE CREAM
  • 250 G IDIAZABAL CHEESE
  • 2 SHALLOTS
  • 50 ML BRANDY
  • 50 G WALNUTS
  • 20 G SUGAR

Preparation

Heat some olive oil in a pot and add in the shallots until they become transparent. Then add the butter and cook until the color slightly changes. Add in the flour and pan fry until attaining an even consistency. Add the ham and the ham fat, cook for a few minutes, then add the milk and the concentrated stock made with the ham bone. Cook for 45 minutes until attaining the desired texture.
 
CINCO JOTAS IBERIAN MEATBALLS. Once cooked, set aside the béchamel sauce for 2 hours. Mix together with the egg, and bread with Panko bread crumbs.
 
HAM POWDER: Crush 500 g of ham together with the ham skin.
 
IDAZZABAL CHEESE SAUCE: Heat up carmelised onions in a pan with brandy. Add the carmelised nuts with sugar and then add the Idiazabal cheese. Finally, add the double cream and reduce until achieving the texture desired.

Final Touches

Mix together the ham powder and the dehydrated pork rinds to create balls. Fry the Cinco Jotas Iberian balls and place on the powder. Pour the Idiazabal cheese sauce on top and decorate with a sprig of lemon thyme.