- 4 tablespoons extra virgin olive oil
- ½ a small leek, finely sliced
- 70g Iberico or Serrano ham, diced very small
- 60g plain flour
- 75ml stock
- 325 ml whole milk
- freshly grated nutmeg
- salt & pepper
- 75g plain flour
- 2 beaten eggs
- 75g dried breadcrumbs
- Sauté the leek until soft.
- Stir in the ham and fry for a further 2 minutes.
- Stir in the 60g flour and fry for approximately 5 minutes until the mixture is golden but not burnt.
- Combine the milk and stock and heat until hot but not boiling.
- Season with a few scrapes of nutmeg.
- Add to the mixture a little at a time stirring constantly.
- Cook for around 10 minutes until well cooked.
- Add some pepper. The ham can be salty, so go carefully with the salt.
- The resulting béchamel should be really thick. Smooth it onto a baking tray and cool in the fridge for an hour or so.
- Form the mixture into small sausage shapes, approximately 3 cm in diameter and 4 cm long.
- Dust with flour, dip in the beaten egg and then coat with the breadcrumbs.
- Shallow or deep fry them in boiling oil and cook for 3 or 4 minutes until golden.
- Drain on kitchen paper on a warm dish in the oven.
- Allow to cool a little before eating, they get very hot! Serve with salad and crusty bread.