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Bar Isabel’s Jamon Croquetas with Torta de Dehesa & Sobrasada

Grant Van Gameren's Bar Isabel recipe for Jamon Croquetas with Torta de Dehesa, Sobrasada makes for a super easy and kind of sexy summer dinner for two.


  1. Fold diced Jamón Iberico de Bellota into warm béchamel. Chill.
  2. Shape into quenelles.
  3. Dredge in flour, egg and panko breadcrumbs.
  4. Shallow fry in vegetable oil until golden brown.

Torta de Dehesa Sauce:

  1. Shred some torta de dehesa (a sheep’s milk cheese from the Ribera del Duero region of Spain).
  2. Heat double cream, stir in cheese and a splash of white wine.


  1. Pimentón and cumin cured spreadable pork sausage thinned out with olive oil.

To finish:

  1. To assemble the dish, begin by saucing a warm plate with the cheese sauce.
  2. Add a spoonful of the sobrasada olive oil mix in the centre.
  3. Place the croquetas around the sobrasada, nestled in the cheese sauce.
  4. Garnish with nasturtium leaves.
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