The Cordoba flamenco They are a roll of pork fillet, which is usually accompanied by potatoes, mayonnaise and lettuce.
One of the dishes I tasted the most (which I didn’t do) when I lived in Cordoba for five years was flamenco from Cordoba. Roll of pork fillet stuffed with ham and Serrano cheese, beaten in egg and breadcrumbs and then fried in oil.
[alert type=white ] In Cordoba it is normal to be served flamencoin with lots of french fries, mayonnaise and a little lettuce. But since we are preparing the summer campaign, we only have a salad.[/alert]In addition, in this recipe for Cordoba flamenco, we have replaced pork fillet with Iberian secret.
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Recipe for breast flamenco
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When we go to the butcher, we ask the butcher to take a fillet from each piece of Iberian secret.
Once in our kitchen, we crush the fillets with a hammer or with our own hands.
Season with salt and pepper. We put a slice of ham and 2 cheeses in each of the secret fillets.
Roll into a roll, beat in beaten egg and breadcrumbs. We break a new time into egg and breadcrumbs, with the intention of making a double breading.
We keep the Cordovan flamenco for two or three hours in the refrigerator before using it.
Fry in a pan with oil and remove on absorbent paper.
We serve Cordoba flamenco, accompanied by a little salad.
These flamencoes from Cordoba are delicious and children will surely love them.
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