Rolled pork fillets (flamenquillos)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pork fillets, about 2cm (1 inch) thick | |
| 1 | large | glass of milk |
| 8 | thin slices of serrano ham (dried ham) | |
| 100 | grams | lard or butter |
| 4 | tinned red pimentos, cut in half lengh-wis; e | |
| 1 | hard boiled egg, sliced | |
| 1 | beaten egg | |
| dried bread crumbs | ||
| olive oil for frying | ||
Directions
1. Start by slicing the fillets nearly all theway 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).
2. 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.
3. 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.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000