Spanish
Flamenquines de Córdoba
by Casa Pappagallo · 705K subscribers on YouTube
A traditional Andalusian dish from Córdoba made with pounded pork loin rolled around cured ham, double-breaded and fried until golden and crispy.
- Difficulty
- medium
Ingredients
6 items- Arista di Maialepork loin slices, pounded thin
- Prosciutto Toscanoor other cured ham; add a pinch of salt inside if ham is sweet
- Salt(optional) — pinch for eggs, optional inside rolls if ham is sweet
- Flourfor dredging
- Eggbeaten with salt
- Breadcrumbsbreadcrumbs for coating
Method
- Pound the pork loin slices until very thin, about a couple of millimeters.
- Place a slice of prosciutto on each piece. If using a sweet prosciutto, add a pinch of salt inside.
- Roll each slice tightly into a flute shape.
- Dredge each roll in flour, shaking off excess.
- Beat the eggs with a pinch of salt.
- Dip the floured rolls in the beaten egg, then coat in breadcrumbs.
- Repeat the egg and breadcrumb coating for a double breading.
- Fry the rolls in hot oil until golden and cooked through.
- Serve immediately while hot and crispy.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
