Literally translates as "small flamenco dancer". Fried veal, ham and cheese rolls.
- 4x150g veal or pork escalopes
- 8 thin slices of Serrano ham
- 100g Queso de Grazalema or Gruyère cheese, cut into 8 long sticks about 1cm thick
- Olive oil, for shallow-frying
- Plain flour, for coating
- 2 large free-range eggs, beaten
- 100g white breadcrumbs
For the tomato sauce:
- 100ml olive oil
- 1 large onion. finely chopped
- 4 garlic cloves, finely chopped
- 400g skinned, chopped tomatoes, fresh or canned
- 150ml chicken stock
- 3 bay leaves
- 1 tablespoon chopped oregano or marjoram
- 2 tablespoons small capers, rinsed and drained
- 25g pitted black olives, cut lengthways into strips
- Sugar, salt and freshly ground black pepper
1. For the tomato sauce, heat the olive oil in a medium pan. Add the onion and garlic, cover and cook gently for 10 minutes until very soft and lightly golden. Add the tomatoes, chicken stock and bay leaves and simmer, uncovered, for 30-40 minutes, stirring now and then. Until the sauce has reduced and thickened to a good consistency.
2. Meanwhile, prepare the escalopes. Place each one in turn between two sheets of clingfilm and gently flatten with a rolling pin until uniformly thin. Cut each one in half and season lightly on both sides. Cover the pieces with a slice of Serrano ham. Lay the lengths of cheese across one short edge of each escalope, neatly roll them up and secure in place with a wooden cocktail stick.
3. Remove the bay leaves from the tomato sauce and discard, spoon half of it into a mini food processor and blend until smooth. Stir it back into the pan with the oregano ot marjoram, capers, olives and some sugar, salt and pepper to taste and leave to simmer for a further 5 minutes. Keep hot.
4. Meanwhile, pour 2.5 cm of olive oil in a deep sauté pan or wide-based saucepan and heat to 170°C (use a cooking thermometer). Dip the rolls first into the flour, then the beaten eggs and finally the breadcrumbs. And ensure they are well coated. Add them to the hot oil and fry for 5-7 minutes, turning them over frequently, until they are golden brown and cooked through. Drain briefly on kitchen paper, carefully remove the cocktail sticks and serve with the tomato sauce.