{"id":1686,"date":"2014-04-23T10:33:57","date_gmt":"2014-04-23T08:33:57","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=1686"},"modified":"2014-04-23T10:33:57","modified_gmt":"2014-04-23T08:33:57","slug":"flamenquines-jamon-iberico","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=1686","title":{"rendered":"Flamenquines con jam\u00f3n ib\u00e9rico"},"content":{"rendered":"<p>Con esta receta se viaja, directamente, a las gastronom\u00edas de <strong>Ja\u00e9n<\/strong> y <strong>C\u00f3rdoba<\/strong>. Y es que, si la primera dio origen a los Flamenquines con jam\u00f3n ib\u00e9rico, la segunda le alimento de la fama que hoy tiene este sencillo y delicioso manjar. Los <strong>cordobeses<\/strong> dicen (aludiendo a un estudio de la Universidad de C\u00f3rdoba) que nacieron en la provincia en <strong>\u00e9poca medieval<\/strong>. Por el contrario, los <strong>jienenses<\/strong> dicen que los inventaron en un <strong>bar de And\u00fajar<\/strong>, all\u00e1 por los a\u00f1os 40.<\/p>\n<p>&nbsp;<\/p>\n<h4><b>Ingredientes<\/b><\/h4>\n<p>-6 lonchas de jam\u00f3n de cerdo<\/p>\n<p>-125 g de jam\u00f3n ib\u00e9rico,<\/p>\n<p>-zumo de lim\u00f3n,<\/p>\n<p>-Dos dientes de ajo, perejil, aceite oliva y sal.<\/p>\n<p>-Para el rebozado necesitaremos 2 huevos, harina y pan rallado.<\/p>\n<p>&nbsp;<\/p>\n<h4><b>Preparaci\u00f3n<\/b><\/h4>\n<p>Hay que decirle a nuestro carnicero que nos corte, bien finos, <b>filetes de cerdo<\/b>. As\u00ed, al rellenarlos, los flamenquines nunca quedar\u00e1n demasiado gruesos. Si no quedaran a nuestro gusto siempre podr\u00edamos utilizar un truco de cocina: poner los filetes entre dos l\u00e1minas de papel film transparente y golpearlos con la ayuda de un cazo (o una maza). Con unos golpecillos conseguimos que resulten bien finos.<\/p>\n<p>Una vez a punto, habr\u00e1 que cortar los salientes de los filetes. De esta forma, los <b>flamenquines<\/b> nos quedar\u00e1n uniformes. A continuaci\u00f3n, salpimentamos los filetes a nuestro gusto, los extendemos sobre una tabla y colocamos una loncha de jam\u00f3n ib\u00e9rico en uno de los extremos. Hecho esto, se enrollar\u00e1, con cuidado, en forma de rulo. As\u00ed conseguiremos que el jam\u00f3n quede bien ce\u00f1ido dentro del flamenqu\u00edn y, a la vez, evitaremos que los filetes se abran al fre\u00edrlos en <b>abundante aceite<\/b> y <b>fuego fuerte<\/b>.<\/p>\n<p>Para rebozar los <b>flamenquines<\/b> dispondremos de tres platos con <b>harina<\/b>, los <b>huevos batidos<\/b> y el <b>pan rallado<\/b>. Primero, el harinado; despu\u00e9s, el huevo batido (escurriendo el exceso) y, por \u00faltimo, el paso por el plato con el pan rallado. Le damos un repaso, comprobando que queda toda la superficie bien cubierta, as\u00ed tendremos un rebozado completo.<\/p>\n<p>Habr\u00e1 que utilizar aceite bien caliente para fre\u00edr los <b>flamenquines<\/b> primero sobre el lado donde est\u00e1 el pliegue final, y luego por el otro. Cuando est\u00e9n dorados por ambas partes estar\u00e1n listos. Ser\u00e1 conveniente no pasarse con el fuego para que, de este modo, conseguir que la carne quede <b>jugosa<\/b>. Tambi\u00e9n habr\u00e1 que recordar que los filetes son finitos y con <b>poco<\/b> tiempo en <b>el fuego<\/b> les llega para estar <b>en su punto<\/b>.<\/p>\n<p>Como guarnici\u00f3n, se puede optar por unas patatas fritas, pero tambi\u00e9n se puede elegir una ensalada. Adem\u00e1s, a los <b>flamenquines<\/b> de <b>jam\u00f3n\u00a0 ib\u00e9rico<\/b> les va, como anillo al dedo, la <b>salsa alioli<\/b>.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Blog de\u00a0<a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\/\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con esta receta se viaja, directamente, a las gastronom\u00edas de Ja\u00e9n y C\u00f3rdoba. Y es que, si la primera dio origen a los Flamenquines con jam\u00f3n ib\u00e9rico, la segunda le alimento de la fama que hoy tiene este sencillo y delicioso manjar. Los cordobeses dicen (aludiendo a un estudio de la Universidad de C\u00f3rdoba) que [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[582,988,989,1170,1851,1859,1861],"class_list":["post-1686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-jamon","tag-cordoba","tag-flamenquines","tag-flamenquines-jamon","tag-jaen","tag-receta-jamon-iberico","tag-recetas-jamon-2","tag-recetas-jamon-iberico"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flamenquines con jam\u00f3n ib\u00e9rico - Jamon Lovers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=1686\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flamenquines con jam\u00f3n ib\u00e9rico - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Con esta receta se viaja, directamente, a las gastronom\u00edas de Ja\u00e9n y C\u00f3rdoba. 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