Description
Flamekin (Flamenquin) – beef tenderloin roll, stuffed with dry-cured ham (jamon). A dish of Andalusian cuisine, for which the most typical the speed and ease of preparation. If you don't count the time for marinating meat, its preparation and roasting took less than 20 minutes. And the taste, I'm sure, for you will be brand new! Join us!!
Ingredients
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Pork
600 g
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Dry white wine
100 ml
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Ham
40 g
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Bread crumbs
2 Tbsp
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Flour
2 Tbsp
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Chicken egg
1 piece
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Cheese
40 g
Cooking
For cooking a whole piece of pork tenderloin. Other meat it is advisable not to use. We clean our piece of the films.
Cut almost to the end of a piece of meat with a thickness of slightly less than 1 cm.
Cut and open like book.
The meat is then slightly flattened with the flat side of a hammer (without teeth).
In one of the culinary TV show recommended using a rolling pin. :) In General, meat is not chopped, and only stretched, flattened to a thickness of about 0.5 cm.
Cut the protruding pieces, shaped into a rectangle.
Put in a bowl and pour the wine for 3-4 hours, add seasoning to meat. Do not add salt!
After some time take out the meat, put a small piece of jamon (Parma ham, dry-cured ham) and (optionally) cheese. Collapsible rolls, dip them in flour, then in egg, then in breadcrumbs.
Finished rolls should be about 15-20 minutes so that the breading stuck better.
Then fry in olive oil on all sides over medium heat until Browning.
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