Finely chop the onion. Sauté it in the extra virgin olive oil until golden brown.

Add the bacon and ham pieces. In the same pan, start making the béchamel sauce so the flavors blend. Add the butter and sifted flour, and cook for a few minutes. Gradually add the milk, stirring constantly to avoid lumps. Season with a little salt and nutmeg. Finally, add the shredded cheese and mix well until you have a thick dough.

Let the croquette mixture cool for 30 minutes, then refrigerate for 1 hour. Shape the mixture into croquettes (my daughter likes to make them medium-sized and round), then dip them in beaten egg and coat with garlic and parsley breadcrumbs.

Fry the croquettes in a deep fryer at no more than 340°F (170°C) until golden brown. Enjoy the delicious flavor from the smoked bacon and the creamy texture from the shredded mozzarella. A great team effort and a wonderful family treat! Enjoy!