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| Flamenquillos (Rolled Pork Fillets)
8 pork fillets, about 2cm (1 inch) thick
1 large glass of milk
8 thin slices of serrano ham (dried ham)
100 g lard or butter
4 tinned red pimentos, cut in half lengthwise
1 hard boiled egg, sliced
1 beaten egg
dried bread crumbs
olive oil for frying |
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Start by slicing the fillets nearly all the way through the centre, opening them like a book, and leaving them to soak in the milk for 2 hours. Drain them well, season with salt and pepper (remembering that ham already is salty). Now fill the fillets by placing in each first a slice of serrano ham, then a slice of pimento, a knob of lard or butter and a ring of hard boiled egg. Roll up the fillets, securing them with a cocktail stick or thread. Have the beaten egg ready in a shallow dish to dip the fillets into, and then roll them in the breadcrumbs in a separate dish. In a large frying pan, heat the oil and fry the fillet rolls until golden brown. A bowl of hot tomato sauce goes well with this dish
this is an andalusian dish
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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