Estate Dinners
Ham Croquettes over Zucchini Pasta with Sun-Dried Tomato Pesto
The Strategy:
These crispy ham croquettes are served over a bed of fresh zucchini noodles tossed in a rich, homemade sun-dried tomato pesto. The contrast between the crunchy, warm croquettes and the light, herb-filled zucchini noodles makes for an exciting, modern dish. It is a wonderful way to bring fresh, gourmet flavors to a casual evening meal.
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
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.
- 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.
- 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.
The full recipe lives in the Vault
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Sunday Know How
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 chapter. Thaw as many sheets as you need, and wrap the remaining sheets tightly in plastic wrap.
The Heart of the Table
This modern dish brings a playful energy to the dinner table, blending crisp croquettes with bright, colorful zucchini noodles. Sharing these fresh, sun-dried tomato flavors makes the meal feel light and joyful, encouraging warm conversation and happy smiles.
- 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 gray
- 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: Nest the bright green zucchini noodles in the center of a wide bowl, swirling the red sun-dried tomato pesto through them. Place three golden ham croquettes on top, and garnish with a few toasted pine nuts and fresh basil leaves.
- THE POUR: Pair this dish with a light, crisp Pinot Noir or a refreshing Vermentino served at 50°F. For a non-alcoholic option, offer a chilled sparkling water infused with fresh cucumber slices and a sprig of basil.
- THE VIBE: Coastal Dining Room. The evening light and clean, fresh flavors create a relaxed, sophisticated setting for sharing a meal.
