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Flamenquillos (Rolled Pork Fillets)

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 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,N0^00000ºF.