Cured meats

Potato Croquette and Cinco Jotas Ibérico Ham, Pappa al Pomodoro with Torpedino Tomato and Marinated Egg Yolk

5j recipe
People 4 persone
Difficulty 2 persone

Recipe by Chef Fabio Marzilli, Ristorante FG La Tradizione in Cassino (FR)

Potato Croquette and Cinco Jotas Ibérico Ham, Pappa al Pomodoro with Torpedino Tomato and Marinated Egg Yolk
5j recipe
ingredients
  • 1 kg Red-skinned potatoes
  • 300 g Cinco Jotas Acorn-fed 100% Ibérico Ham
  • Sweet paprika to taste
  • 150 g Egg white
  •  “00” flour as needed
  • Panko breadcrumbs to taste
preparation

Place the unpeeled potatoes in cold water then cook and blast chill. Once cold, mash with a potato masher. Add the finely-chopped Cinco Jotas Acorn-fed 100% Ibérico Ham to the potatoes. Next go in 2 egg yolks, the sweet paprika and salt to taste.

Lay out a sheet of foil on the counter and with the help of a piping bag, draw a line of mixture along the entire length. Roll the mixture enclosed in the foil onto itself and blast chill to 0 °C.

Cut the mixture to size and coat in flour, egg white and finally panko breadcrumbs.

ingredients
  • 1 kg Torpedino tomatoes
  • 1 Large yellow onion
  • Olive oil to taste
  • Salt to taste
  • Homemade bread soaked in water as needed
  • Basil to taste
preparation

Make a conserve with fresh torpedino tomatoes and sautéed yellow onion. Once the sauce has thickened, add the soaked bread and basil. Blend everything in a stick mixer.

ingredients
  • Fresh eggs
  • Fine salt to taste
  • Sugar to taste
preparation

Prepare a mixture of fine salt and sugar in equal weights. Separate the egg yolks from the whites and place in a bowl gently coated with the dry mixture.

Place the yolks in the fridge for 24 hours. After the marinating time has elapsed, wash the yolks in cold water. Blot dry and store in the fridge.

Assembly and finishing

Fry the croquettes in seed oil at 180 °C and drain on paper towels. Decorate the dish as desired with the Pappa al Pomodoro. Plate the croquette on top then adorn with more Pappa al Pomodoro, pea shoots and Cinco Jotas Acorn-fed 100% Ibérico Ham.