Flamenquín de abanico ibérico, Jamón Ibérico y Camembert con mahonesa del piquillo

Iberian fan flamenquín, Iberian ham and Camembert with piquillo mayonnaise

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.

Iberian fan flamenquin

We tell you what you need:


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.


Start by cleaning and removing the fat that we do not want from the Iberian fan. Then it is convenient to palmate* the meat to get the thinnest possible fillets, you can use a clean saucepan or a palmer to hit the fan fillet, and better if you place it between two sheets of plastic wrap.
Iberian fan Torreón

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.

* E spalmar: Hitting a piece of meat or fillet to soften it or make it more tender, fine and large,