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Flamenquin – veal with pancetta and serrano

1560 Views 56 Liked Posted on: 11/14/2017
 

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Description:
The original recipe from Córdoba. fried marinate veal, serrano ham and pancetta rolls. Literally translates as "small flamenco dancer”.

Recipe method:

  1. Gently flatten each escalope with a rolling pin until uniformly thin and season lightly on both sides.
  2. Cut four cloves of garlic and parsley, then placing them over the escalope.
  3. Wrap the escalope and place into a bowl with a bottle of white wine. Leave to marinate for almost two hours.
  4. Cover the escalope with a slice of smoked pancetta and enough serrano ham to cover the escalope. Add some very thin sliced cheese. Roll them up and secure in place with a wooden cocktail stick.
  5. Dip the rolls first into flour, then some beaten eggs and, finally, breadcrumbs. Ensure they are well coated.
  6. Pour 300 ml of olive oil in a deep sauté pan or wide-based saucepan and heat up.
  7. Add the flamenquines rolls to the hot oil and fry for 7 minutes, turning them over frequently, until they are golden brown and cooked throughout.
  8. Drain briefly on kitchen paper.
  9. Serve on a plate with fries and salad.

Ingredients and Quantities:

4x150grams/ 50z veal escalopes
olive oil, for shallow-frying
plain flour, for coating
pancetta
serrano Ham
3 free-range eggs, beaten
100grams / 3oz white breadcrumbs                                                                                                               
handful of parsley                                                                                                                                
onion                                                                                                                                             
white wine                                                                                                                                          
4 x garlic Cloves

 
Posted in: Events and Markets

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