Croquetas with Speck Alto Adige PGI

1. To prepare the croquetas with Speck Alto Adige PGI, remove the rind from the slices of Speck Alto Adige PGI and cut them into small cubes. Set aside. 
2. Heat the olive oil in a saucepan and melt the butter in it. Add the flour and whisk immediately to prevent lumps from forming. Stir until a thick mixture forms, then gradually pour in the milk, stirring continuously. You should obtain a smooth and homogeneous mixture. Cook for a few minutes until it thickens. 
3. Remove from the heat, add the grated Parmesan and nutmeg, and stir well. Add the diced Speck Alto Adige PGI, season with salt and pepper if needed, and mix thoroughly. Transfer the mixture to a baking dish or deep plate, cover and chill in the fridge for about 2 hours, or overnight if preferred. 
4. Once the chilling time is over, prepare three separate dishes: one with flour, one with breadcrumbs and one with the eggs, seasoned with a pinch of salt and pepper. Beat the eggs with a fork. 
5. Take the croqueta mixture out of the fridge and, with slightly damp hands, shape it into 16 croquetas approximately 5 cm long and 3 cm thick. 
6. Coat each croqueta first in flour, then in egg and finally in breadcrumbs. Repeat the egg and breadcrumb coating a second time to create a double coating and achieve an extra crispy finish. 
7. Heat the groundnut oil in a frying pan. Once hot, add the croquetas and fry for about 3 minutes, until golden brown. Fry them in batches, depending on the size of your pan. 
8. Serve immediately, or while still warm, to enjoy them at their crispiest. 

Tip: If the beaten eggs start to run low while coating the croquetas, add a splash of milk and stir well before continuing.