Flamenquines
The name of this tapa, "little flamencos," hints at its origin in the city of Seville. I first tasted flamenquines at the renowned Madrid bar Gayango, a sibling of the original bar in Seville, where these were the most popular tapas.
Fried Pork and Ham Rolls
Flamenquines
The name of this tapa, “little flamencos,” hints at its origin in the city of Seville. I first tasted flamenquines at the renowned Madrid bar Gayango, a sibling of the original bar in Seville, where these were the most popular tapas.
Ingredients
MAKES 6 TO 8 SERVINGS
- 1 recipe for Béchamel Sauce
- 4 thin slices of cooked pork loin cut into 2.5 x 2-inch pieces
- 4 thin slices of Serrano ham or prosciutto cut into 2.5 x 2-inch pieces
- 2 large eggs lightly beaten
- Bread crumbs for dredging
- 2 garlic cloves mashed using a garlic press or mortar and pestle
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Olive oil for frying
Instructions
- Prepare the béchamel sauce as instructed in step 2 of the recipe.
- Take one slice of ham and place it on top of a slice of pork.
- Roll them up and secure the roll with a toothpick.
- Dip each roll in the white sauce, ensuring it’s completely coated.
- Place the coated rolls on a plate and refrigerate for at least 1 hour or until the sauce solidifies.
- In a shallow bowl, place the beaten eggs.
- In another shallow bowl, put the bread crumbs and mix in the mashed garlic and chopped parsley.
- Heat at least 1/2 inch of oil in a medium skillet over medium-high heat.
- Alternatively, use a deep fryer set at 365°F.
- The oil is ready when a cube of bread turns light brown in 60 seconds.
- Dip each roll in the beaten eggs, then dredge it in the bread crumbs, ensuring it’s evenly coated.
- Place the rolls in the hot oil and cook, turning them once, until they turn golden.
- Use a slotted spoon to transfer the rolls to paper towels, allowing excess oil to drain.
Notes & Wine Advice
Serve these delicious fried pork and ham rolls while they are hot. Enjoy!