Cinco Jotas Jamón Ibérico Flamenquín and Salmorejo

Cinco Jotas Jamón Ibérico Flamenquín and Salmorejo

Lobos Meat and Tapas

Ingredients

FOR THE FLAMENQUIN

  • 120 g sliced Cinco Jotas ibérico ham
  • 4 x 100 g pork shoulder steaks
  • Egg
  • Bread crumbs
  • Flour
  • Salt and pepper
  • Olive oil for frying

FOR THE SALMOREJO

  • 500 g ripe tomatoes
  • 100 g stale bread
  • 50 ml olive oil
  • 1 clove of garlic
  • Salt
  • Hard-boiled egg for decoration

Preparation

FOR THE FLAMENQUIN

  • Lay the steaks out on oven paper, and pound them with the back of the knife. Add salt and pepper.
  • Place 30 g of Cinco Jotas ham on top of each steak in the center, and roll them tight.
  • Coat them with a mixture of flour, egg and bread crumbs and set aside.

FOR THE SALMOREJO

  • Remove the seeds from the tomatoes and chop them.
  • Blend together with the olive oil, bread garlic and a bit of salt until the paste is smooth.

Final Touches

Deep fry the flamenquines for about 5 minutes until crispy outside and cooked inside. Set aside for a couple of minutes and then cut each one into 4 even pieces.

Serve the salmorejo on a plate, place the flamenquín on top. Decorate with the chopped boil egg and drizzel with olive oil.