Flamenquín with Iberian secret and raclette cheese, another dimension of the French classic
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Total: 28 min Diners: 4
If we call this recipe Cordon Bleu in Spain, they would look at us a bit funny. Because yes or yes we recognize it as the classic Cordovan flamenquín that is so deeply rooted in the south. Where did it first become popular? Well, here the cachopo (which is very recent, it must be said) and also the San Jacobo come into the debate. All have a very latent resemblance although the flamenquín is rolled and the others almost never.
What is very clear is that the flamenquín is traditionally made with pork – later we have already found it with many other meats – while the cachopo and the Cordon Bleu are made with veal and the San Jacobo is made with ham. What a contubernio that of these fried snacks that also always have cheese and that to achieve excellence in them the best thing is to have a good product and fry at a suitable temperature because we do not want excess fat that will make us spend a whole day bad.
This said, the flamenquín of Iberian secret and ham that we compete here has added raclette cheese that melts wonderfully and also gives us a cheesy power in the background, a little “at feet”, which particularly dazzles me. Although the ideal accompaniment is some french fries, I will always recommend you to make a salad to have close by and refreshing. For example, an American coleslaw or a salad of avocado, zucchini and ricotta cheese. Too complicated? Well, the basic lettuce and onion salad is also perfect.
As for the flamenquín, you will only have to have a little art to flatten the secret (some good milks) and to form the roll. Then, a normal breading of flour, egg and very fine breadcrumbs will be the final touches. I recommend you to fry it at the moment and eat it freshly made, because it gains a lot, but of course you can also make a larger production and that will give you for other times frying it directly frozen. In this case it would be good to fry and then put in the oven preheated to 180 ºC for 5 minutes.
How to make a flamenquín of Iberian secreto iberico and raclette cheese
Ingredients
. Iberian secret, 4 thin fillets Iberian ham slices, 60 gr Raclette cheese, 80 gr Salt, c/s Eggs, 3 ud Flour, 250 gr Fine breadcrumbs, 250 gr Mild olive oil, abundant for frying
Step 1
Soak the secret very well. Even if we can we will cut it into very thin fillets, so that it is not thick. The idea is that it is not a fat fillet that is difficult to chew.
Step 2
Cut the raclette cheese into sticks, so that it is the core of the flamenquín and rolls up nicely on the cheese itself.
Step 3
Dispose the meat on a piece of plastic wrap that will help us to make the roll. Add salt and, if we want, a little black pepper. Cover with a layer of Iberian ham and place the cheese on one of the edges, on which we are going to make the roll.
Step 4
Fold the flamenquín into a roll and press well. Close with the help of toothpicks.
Step 5
Mix the eggs in a bowl, put the flour in another and the breadcrumbs in another.
Step 6
Paste the flamenquín first in the flour, then in the beaten egg and finally in the breadcrumbs. We will have to make sure that everything is well covered with breadcrumbs because, otherwise, the cheese would melt and come out creating a very ugly explosion in the pan or in the fryer. Of course you can make the flamenquín in an air fryer.
Step 7
Heat plenty of olive oil in a frying pan that will hold the flamenquín very well. When it is very hot, but without smoking excessively, fry the flamenquín, turning it so that it browns evenly. If necessary we can drizzle oil over the top with the help of the skimmer.
Step 8
Remove the flamenquín to a plate with kitchen paper to absorb the excess fat, cut the flamenquín into pieces and serve with the fried potatoes or salad.
