Trotter & Ham Hock Croquettes




A year or so ago,   I was introduced to an amazing cookbook called Rustica: A Return to Spanish Home Cooking by Frank Camorra and Richard Cornish.  (Photographs by Alan Benson.)

There were a ton of great recipes,  but this one croquette recipe caught my eye and stuck with me.   I knew it was going to be a bigger cooking project than i had embarked on in years,  and it took a while to get my courage up.    But holy cow,  it was worth it.

I "mostly followed the recipe, but took a few liberties.  Here's my play by play....


STEP ONE: 

Put this stuff in a pot and boil it for about 3 hours.



STEP TWO:

Pick all the meat and soft fat from the hock and the trotters (a giant sticky fingered ordeal.)




STEP THREE:

Finely chop all the meat and mix in chopped white onion, capers, parsley and a little of the cooking liquid.



STEP FOUR:

Roll the mix into a tight tube with Saran Wrap and put int he fridge overnight.




STEP FIVE:

Unwrap the log. Slice a few rounds.



STEP SIX:

Flour, egg, and Panko breadcrumb the rounds.  Fry until golden brown.  

Serve with a classic garlic aioli,  chimichurri sauce and a 7 minute egg laid just that day by LaToya.

Pour yourself a glass of ice cold Aquivit.  Bon Appetit.