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Flamenquin Cordobes

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    Flamenquin Cordobes: One of my favorite tapas.
    Long roll of pork steak, fried in breadcrumbs, stuffed with serrano ham and served with salmorejo. (find salmorejo recipe here)

Video recipe


  • 1 pork steak preferably from the leg. One per flamenquin.
  • 2-3 thick cured-ham strip per flamenquin
  • beaten egg
  • breadcrumbs
  • Plenty of extra virgin olive oil for frying


  • Open and mash the steak
  • Cut the thick cured-ham slices into strips and arrange them over the steaks. (you can add some semi-cured manchego cheese strips)
  • Roll into a cylinder till it becomes a perfect roll.
  • Prepare the beaten egg and the breadcrumbs
  • Dip in egg and breadcrumbs. Repeat once till they are totally covered
  • Heat a pan with olive oil at a medium heat and fry slowly to assure they are cooked on the inside.
  • Drain in paper towel and serve with salmorejo as garnish.

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