Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 pork fillets, about 2cm (1
-inch) thick
1 lg glass of milk
8 thin slices of serrano ham
-(dried ham)
100 g lard or butter
4 tinned red pimentos, cut in
-half lengh-wis; e
1 hard boiled egg, sliced
1 beaten egg
dried bread crumbs
olive oil for frying

Start by slicing the fillets nearly all theway through the centre, opening
them like a book, and leaving them to soak in the milk for 2 hours. Drain
them well, season with salt and pepper (remembering that ham already is
salty).
Now fill the fillets by placing in each first a slice of serrano ham, then
a slice of pimento, a knob of lard or butter and a ring of hard boiled egg.
Roll up the fillets, securing them with a cocktail stick or thread.
Have the beaten egg ready in a shallow dish to dip the fillets into, and
then roll them in the breadcrumbs in a separate dish. In a large frying
pan, heat the oil and fry the fillet rolls until golden brown.
A bowl of hot tomato sauce goes well with this dish

this is an andalusian dish

Contributor: Esther Pérez Solsona



NYC Nutrilink: N0^00000

Browse by categories