This month of May, we are inspired by Cordoba cuisine (the fair is coming!) and we give our Torreón touch to one of its most typical dishes. We prepare an exceptional Flamenquín of Iberian Fan, Iberian Ham and Camembert with piquillo mayonnaise.
We tell you what you need:
INGREDIENTS
- 350 gr. Torreón Iberian Fan.
- 200 gr. Acorn- fed Iberian Ham 50% Iberian Breed-Cut with Knife .
- 150 gr. of Camembert.
- Panko / Breadcrumbs.
- Flour, egg, salt and pepper.
And to make the piquillo mayonnaise you will need:
- 150 gr. of piquillo peppers.
- 1 clove garlic.
- 100 ml of sunflower oil.
- 2 egg yolks.
Elaboration
Once you have obtained the thin slice of meat, you must square it so that it has a uniform shape, and arrange slices of Iberian ham cut lengthwise with a knife on top of it, and in the middle of the ham a thin and elongated strip of camembert cheese. Finally, season the piece to taste.
Roll the piece as if it were a cannelloni with plastic wrap under it, getting a roll with the cheese and ham inside.
Tighten the roller well and let it cool in the fridge to compact it.
On the other hand, in a blender glass, add the egg yolks with the garlic and half of the oil, crush and emulsify with the other half of the oil to obtain a smooth mayonnaise. Once you have obtained the mayonnaise, add 50 gr of the piquillo peppers and blend for 1 more minute.
To finish, you have to remove the film from the meat roll and pass through egg flour and panko or breadcrumbs, and fry in sunflower oil at about 180ºC. Once fried, drain and cut obliquely into pieces of about 5 cm.
Now you only have to add a point of the piquillo mayonnaise and some natural piquillo peppers, and it will be ready.
We assure you that it is a delicious and super lucid dish for special occasions. It can even serve as an appetizer to snack on.
