[ad_1]
One of Córdoba’s most famous tapas is flamenquínes cordobeses. This unique, deep-fried tapa is perfect for meat and cheese lovers! This easy recipe shows you how to recreate this epic appetizer at home.
Love food from Andalusia? You’ll also want to try these recipes for espinacas con garbanzo (chickpeas and spinach) and my mother-in-law Antonia’s salmorejo.
Jump to:
Introduction
Flamenquín might not look like anything special, but trust me–it’s definitely one of Andalusia’s best guilty pleasures! This foot-long, deep-fried pork roll is Andalusia’s version of a pork roulade. Each tavern boasts its own “best” version, and the fillings can vary significantly from one tapas bar to another.
While I use jamón serrano and Gruyère for a classic approach, feel free to experiment! Any thinly sliced ham and melty cheese can make a delicious flamenquín.
Ingredients
Wondering what ingredients you need to make your own epic flamenquínes cordobeses? Let’s talk about the most important ingredients!
- Pork Fillets: Use small, boneless pork chops or sliced pork loin. You’ll pound it thin with a meat mallet so it’s easy to roll.
- Sliced Ham: I like to use jamón serrano, but you can use jamón iberico for a fancy touch–or even thinly sliced deli ham if you can’t get Spanish cured ham.
- Cheese: Any melting cheese works well in this recipe. My personal favorite choice is Gruyère!
See recipe card for full information on ingredients and quantities.
How to Make Flamenquínes Cordobeses
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Cover the pork fillets in plastic wrap and pound them to at least ¼-inch thick with a meat mallet. (image 1)
- Cover the pork with the garlic, parsley, lemon juice, and salt and marinate in the fridge for 1-2 hours. (image 2)
- Lay out the pork fillets flat, then top with a layer of sliced ham. Line up a stick of Gruyère along the long side of the pork. (image 3)
- Roll up the pork from a long side to create a roll. (image 4)
- Bread the rolls by coating them in flour, then beaten egg, then in breadcrumbs. (image 5)
- Fry each one seam side down in olive oil until golden, turning as needed. (image 6)
- Drain the flamenquínes on paper towel to remove excess grease. (image 7)
- Serve the flamenquínes hot with a side salad, french fries, and alioli for dipping. Enjoy right away! (image 8)
Recipe FAQs
Unlike many Andalusian dishes, the dish called flamenquín has a mysterious name. No one is sure where it came from!
Some say it’s named after long, thin flamingo legs, while others see it as the leg of a flamenco dancer. Still another explanation is that this tapa was named after the long blond hair of Emperor Charles V’s Flemish assistants. Regardless of the meaning, one thing’s for sure: this delicious pork roll offers a true taste of Southern Spain.
These deep fried pork rolls are made from a thinly pounded piece of pork, Spanish cured ham (like jamón serrano or iberico), and melty cheese like Gruyère, which is breaded and deep fried in olive oil. They’re a delicious tapa that will please any meat and cheese lover!
Flamenquín originate in the Spanish city of Córdoba in the southern region of Anadalusia. This deep fried pork roll is a popular tapa in Córdoba, with each tavern having their own version.
Serve
Traditionally, flamenquín is served with a fresh garden salad, french fries, and a dollop of homemade mayo. Try this ensalada mixta and garlic alioli recipe for the perfect pairing!
Expert Tips
- If you can’t find jamón serrano, any other thinly sliced deli ham should do the trick.
- If you can’t find Gruyère, any gooey, fondue-appropriate cheese will work in this recipe.
Flamenquínes Cordobeses – Andalusian Fried Pork Rolls
This fried pork and cheese roll is a classic tapas dish served in taverns all throughout the south of Spain. This traditional flamenquín cordobés recipe tastes amazing when served with a simple side salad, french fries, and alioli.
Print (images optional)
Pin
Rate
Servings: 4 servings
Calories: 334.64kcal
Instructions
-
Place the pork fillets between two sheets of plastic wrap, and pound them with a meat mallet to at least ¼-inch thick.
-
Remove the plastic wrap and place the pork in a small bowl. Add the garlic, lemon juice, parsley, and salt and marinate in the fridge for 1-2 hours.
-
Remove the pork from the fridge and lay the fillets flat. Cover the fillets with a thin layer of the jamón serrano, and then place the sticks of cheese end-to-end along one of the long sides of each pork fillet.
-
Carefully roll the pork and ham into a log around the cheese sticks, so that the pork forms the outer layer of a log. Roll each log in flour, then in the beaten egg, and then in the breadcrumbs.
-
Meanwhile, place a large heavy skillet over medium-high heat and fill with olive oil to a depth of ¼-inch and heat to 350°F (177°C).
-
When the oil is heated, fry the flamenquínes one at a time, placing them open side down in the pan. Cook each side until golden to ensure that the pork is cooked through and the cheese is gooey. Drain the flamenquínes on a paper towel to drain any excess oil.
-
Serve hot with a garden salad, french fries, and/or alioli for dipping.
Notes
- If you can’t find jamón serrano, any other thinly sliced deli ham should do the trick.
- If you can’t find Gruyère, any gooey, fondue-appropriate cheese will work in this recipe.
Nutrition
Serving: 1serving | Calories: 334.64kcal | Carbohydrates: 24.06g | Protein: 24.88g | Fat: 15.95g | Saturated Fat: 6.93g | Polyunsaturated Fat: 1.55g | Monounsaturated Fat: 3.95g | Trans Fat: 0.01g | Cholesterol: 128.87mg | Sodium: 1012.35mg | Potassium: 176.22mg | Fiber: 2.26g | Sugar: 2.69g | Vitamin A: 408.19IU | Vitamin C: 15.71mg | Calcium: 368.88mg | Iron: 2.51mg
Photography by Giulia Verdinelli
[ad_2]
Source link