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  • Serves
    4
  • Time
    35 minutes
  • Region
    Andalusia
  • Main product
    Spanish Serrano ham
  • Ideas for
    A Brunch
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Recipe

Spanish pork rolls

(Flamenquines)

Difficulty: Medium  

 

  • Spanish recipe: Spanish pork rolls. Photo by: Toya Legido/©ICEX

    Spanish recipe: Spanish pork rolls. Photo by: Toya Legido/©ICEX

Wine Match
Adrienne Smith/©ICEX.

This 100% Andalusian dish calls for a 100% Andalusian wine, in particular a crisp and refreshing glass of Manzanilla from Sanlúcar de Barrameda with its delicate notes of yeast, dry palate and slightly bitter finish.

Ingredients
Metric System Units

Spanish pork rolls:
4 thin slices pork loin
4 thin slices Serrano ham
4 strips of cheese
flour for coating
1 large egg, beaten
breadcrumbs for coating
Spanish extra virgin olive oil

Imperial UK Units

Spanish pork rolls:
4 thin slices pork loin
4 thin slices Serrano ham
4 strips of cheese
flour for coating
1 large egg, beaten
breadcrumbs for coating
Spanish extra virgin olive oil

US Units

Spanish pork rolls:
4 thin slices pork loin
4 thin slices Serrano ham
4 strips of cheese
flour for coating
1 large egg, beaten
breadcrumbs for coating
Spanish extra virgin olive oil

     
     
     
Preparation

Place the pork slices between two layers of cling film and pound thin with a mallet. Remove the pork from the cling film and place a slice of ham and a strip of cheese on top of each slice. Roll up into a cylinder and secure with cocktails sticks if necessary. Dip in flour, then the beaten egg and finally in breadcrumbs. Fry in the Spanish olive oil until browned on all sides. Drain and serve hot.

 

Preparation by: Sonia Fuentes/©ICEX.
 

Nutritional Facts

Energy (kcal): 378
Energy (kJ): 1,580
Protein (g): 29.9
Fat (g): 22.4
Carbohydrates (g): 14.2
Fibre (g): 0.6
Vitamin B12 (μg): 1.8
Thiamin (μg): 0.7
Phosphorus (mg): 284.4

Information provided by: The Spanish Nutrition Foundation (FEN) 

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