Flamenquin

Flamenquine

There are many variants of this typical dish of Cordoba, and we like them all. The base is usually pork loin in almost all cases, and there are interpretations that incorporate cheese, prawns, peppers, etc. In Baena, it is usually made with eggs, as we present in this recipe:

1. Cook the eggs until hard-boiled (about twelve minutes). Let cool.
2. Finely dice the slice of prosciutto.
3. Peel and finely chop the hard-boiled eggs.
4. Mix the chopped hard-boiled eggs with the prosciutto and set aside on a plate.
5. On a cutting board, flatten each fillet and pound with a meat mallet until thin. Season lightly with salt and pepper.
6. Place two tablespoons of the egg and prosciutto mixture in the center of each fillet. Spread the filling lengthwise. Roll up the meat over the filling and lightly press the ends.
7. Coat each flamenquín by rolling it in flour on a plate.
8. Beat two eggs and add a little salt.
9. Dip each flamenquín in the beaten egg and then in breadcrumbs. Press the ends.
10. Heat plenty of Molino de Izcar Extra Virgin Olive Oil in a pan over medium heat. Fry the flamenquines, turning them to brown evenly.
11. Serve with French fries or salad.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5