An Andalusian recipe, specifically typical of Córdoba, which can be a starter or a single dish if we accompany it with ratatouille or a good salad. If you are going to cook them for children, I recommend you make the flamenquines with this recipe, which are always much better than frozen preparations and also cheaper.
INGREDIENTS (4 people) :
- 8 extra-thin pork loin steaks
- 8 thin slices of Serrano ham (or prosciutto)
- 8 thin slices of soft or semi-cured cheese
- 3 eggs
- Bread crumbs
- Salt
- Pepper
- extra virgin olive oil
It is about making rolls where a pork loin fillet wraps a ham fillet and finally encloses the cheese. The cheese, when melted, will unite the three ingredients. That is at least the theory.
First, crush the fillets with a mallet or with the help of a rolling pin so that they are as wide and long as possible. We season them lightly.
Then we place a slice of ham on top that is smaller than the loin and then a slice of cheese. We make a roll and close it with a toothpick so that it does not open. We also lightly splash on the outside.
We bathe the flamenquín in egg and then we pass it through the breadcrumbs so that it is well covered, especially watching the ends since with the consequent frying if they remain open the cheese could be lost.
We fry the flamenquín in abundant oil and at a low temperature so that it browns without burning. They are extracted, placed on absorbent paper and devoured.