Ham Croquettes over Zucchini Pasta with Sun-Dried Tomato Pesto
A memorable dinner thrives on simple, time-honored techniques that let us prepare Ham Croquettes over Zucchini Pasta with Sun-Dried Tomato Pesto with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
Ham CroqueBes over Zucchini Pasta with Sun-Dried Tomato Pesto Old fashioned Sunday night croquettes get an upscale makeover in this dish. Zucchini ribbons and garden fresh pesto keep this pasta at its Sunday Best.
Ham Croquettes over Zucchini Pasta with Sun-Dried Tomato Pesto
Ingredients
- 2 cups fresh basil leaves
- 1 cup fresh spinach leaves
- ½ cup pine nuts, toasted
- ½ cup sun-dried tomatoes packed in oil
- 4 cloves garlic, peeled
- 4 ounces grated Parmesan cheese, about ½ cup
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ cup olive oil
- 1 (¼-ounce) package gelatin
- 1 small shallot, peeled
- 1 small jalapeño pepper, seeded, veins removed
- 6 ounces smoked ham
- 2 tablespoons olive oil
- 4 tablespoons butter, cut into pieces, ½ stick
- ½ cup unbleached all-purpose flour, plus ½ cup more for dredging
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika
- 2 cups milk, room temperature
- 4 ounces Manchego cheese, shredded
- 3 large eggs
- 2 cups prepared Italian-style bread crumbs
- Canola oil for frying
- 2 large zucchini, shaved into ½-inch strips
- 2 fresh (10 x 10-inch) pasta sheets, cut into ½-inch strips
- Shaved Parmesan cheese
- 4 (¾ pounds) veal rib chops, about 3-inches thick
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 tablespoons olive oil
- 2 tablespoon butter, room temperature
- 1 cup prepared Italian bread crumbs
- 2 or more large lemons
- 1 bunch baby broccoli, trimmed and blanched
- 4 fresh soft shell crabs, cleaned
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 medium lemon
- Unbleached all-purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 to 5 green onions, thinly sliced, about ½ cup
- 4 large garlic cloves, peeled and sliced
- ½ cup dry white wine
- 2 tablespoons sliced fresh green onions
Instructions
- Place the basil, spinach, pine nuts, sun-dried tomatoes, garlic and Parmesan cheese into the bowl of a food processor or blender. Pulse to emulsify. Season with salt and pepper. With the machine running, slowly pour in the olive oil to form a paste.
- Ham Croquettes Sprinkle the gelatin over ¼ cup water in a small bowl. Set the bowl aside.
- Place shallot, pepper and ham into the bowl of a food processor. Pulse to mince.
- Heat the olive oil in a deep pot over medium high heat. Cook the processed shallot, pepper and ham in the oil until the veggies are soft, about 3 to 5 minutes. Add the butter to the pot to melt. Sprinkle ½ cup flour over this mixture. Season with salt, pepper and paprika. Whisk in the milk. Remove the pan from the heat. Add the cheese to the pan and whisk until smooth.
- Stir the gelatin in the water until dissolved and add to the pan. Whisk until smooth. Scrape the croquette batter into a shallow baking dish. Place into the fridge to chill, about 1 hour.
- Place remaining ½ cup flour into a bowl. Use a fork to stir the eggs and 2 tablespoons water together in a separate bowl. Place the bread crumbs into a third bowl. Remove the baking dish from the fridge. Use two tablespoons or your hands to form the batter into football shapes.
- Dredge first in flour, then in egg and lastly, in breadcrumbs. Place onto a baking dish lined with parchment paper and store in refrigerator. Chill until you are ready to fry.
- Pour enough canola oil to fill a large skillet to a depth of 2 inches and heat over medium high heat. Place the croquettes into the hot oil and cook until golden on one side. Use a slotted spoon or tongs to turn the croquettes to brown on the other side, about 2 to 3 minutes total. Transfer to a baking sheet lined with paper toweling.
- Keep warm in a warming drawer or 200° oven.
- Zucchini Pasta Bring a pot of water to a boil. Season generously with salt. Cook the pasta and zucchini until the pasta is al dente, about 4 to 5 minutes. Drain the pasta and zucchini and place back into the pot. Stir in as much pesto as you like, 2 to 3 heaping tablespoons.
- Spoon a serving of pasta onto a plate. Top with 2 to 3 croquettes. Garnish with shaved Parmesan cheese.
- This festive dish is perfect Sunday dinner fare. Choose plump, thick veal chops to butterfly and sauté in zesty lemon, along with a side of baby broccoli.
- Use a sharp knife to butterfly the chops, leaving them connected to the bone. Place the butterflied chops onto your work surface in between layers of plastic wrap. Use a meat mallet to pound the meat to ½-inch thickness.
- Season the chops with salt and pepper.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat. Place the bread crumbs into a shallow bowl or plate. Lay the chops into the bread crumbs pushing down so that they adhere to the meat.
- Place the chops into the hot oil, one at a time depending on the size of your skillet. Squeeze lemon juice onto each chop. Cook until the bottom is golden, about 5 minutes. Turn, sprinkle with additional juice and cook on the second side until golden, about 5 minutes more.
- Toss the broccoli into the pan. Season with salt, pepper and lemon juice. Cook for 1 to 2 minutes.
- Serve the veal chops on a platter with the broccoli draped on top.
- Skillets & Saucery Sog Shell Crabs Sautéed in Lemon, BuBer, and Wine These delicate crabs are in season twice a year when the ocean waters warm up and the crabs begin to molt, shedding their hard shells. They require a little TLC to clean (a job best done by your fishmonger).
- Many restaurants in the South offer them fried, but I'm sure that once you taste these, you too will prefer to sauté them in butter and olive oil.
- Lay the crabs onto your work surface. Season with salt and pepper. Squeeze lemon juice over both sides.
- Reserve the lemon rinds for the sauce. Dredge each crab in the flour and shake off excess.
- Heat the olive oil and butter in a skillet over medium high heat. When the butter is melted and bubbling, lay each crab into the pan. Cook, turning once until the shells turn pink, about 2 to 3 minutes per side. Remove the crab to a pan lined with parchment paper and keep warm.
- Reduce the heat to medium. Add the onions, garlic and lemon rinds. Pour in the wine. Cook until the sauce thickens slightly. Spoon the butter sauce over the crabs and serve with a sprinkle of green onions.
To toast pine nuts, heat the oven to 350°. Place the pine nuts onto a baking sheet. Bake until fragrant, about 5 minutes. Watch the pine nuts carefully, as they will go from golden perfection to burnt in moments.
Sunday Best Inspirations You can find fresh pasta sheets, an inspiration to all chefs, at your local specialty Italian market. They most often come frozen. You might have to order a case of 30 or so sheets, but don't worry, they will keep in your freezer for several months and you will find multiple uses for them. I use fresh pasta in my Rustic Bolognese recipe in chapter 6, and in my Butternut Squash Cannelloni recipe in this Veal Chops Milanese with Baby Broccoli
A soft-shell crab is a blue crab that has recently molted its shell, and is still soft. You can find them fresh, from April to September once the waters warm. A perfectly acceptable substitution is to find soft shell crabs that have been flash frozen, either from your fishmonger or online. Thaw them in the fridge overnight, or in a bowl of chilled water. Pat dry before continuing with the recipe.
Sunday Best Dressed Make this dish a full-on Sunday supper by serving the crabs and the opulent sauce over fettuccini, or with a side dish of garlic sautéed broccoli rabe or slow cooked collard greens.
The Heart of the Table
As the rich scent of sizzling meats and savory fats and the vibrant colors of these beautifully plated ham croquettes fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a hand-carved, long-handled cherrywood stirring spoon
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a flexible stainless steel slotted turner with a walnut handle
- a large, hand-thrown ceramic serving platter with an organic rim
Neighborly Grace
- THE PRESENTATION: Serve the crispy appetizers on a warm, hand-carved pecan-wood serving board lined with clean parchment paper. Rather than drizzling sauce over the top, place a small ceramic bowl of dipping sauce on the side to preserve the shatteringly crisp texture. Set the board on a distressed white oak table over a blue-and-white checkered runner, flanked by a stack of small ceramic side plates. This layout encourages casual, hands-on sharing.
- THE POUR: To complement the natural sweetness and rich fat of the Ham Croquettes over Zucchini Pasta with Sun-Dried Tomato Pesto, we recommend a velvety Pinot Noir from the Oregon hills or a dry Alsatian Riesling. The pairing exhibits bright red cherry, clove, and balancing acidity that enhance the savory meat without overpowering it. Serve the Pinot Noir at 55°F in a wide-bowled Burgundy glass, or the Riesling at 48°F in a stemmed white wine glass. For a non-alcoholic alternative, offer a sparkling apple-pear cider infused with fresh sage and a dash of lemon juice, served at 42°F in a stemless wine glass. The crisp orchard sweetness and warm herbal complexity harmonize beautifully with the pork.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.