Friday, 21 August 2015

The Flamenquín, a typical dish of Jaén and Cordoba

O those funny historical influences. 

Flemish people living in Andalucia? Pay attention: the Flamenquín is named after you! For it translates as 'little Fleming'. 

Yes, when this 'sausage' of golden color was invented, in a restaurant in the city of Andujar (Jaén), someone remembered the blond hair of the Flemish people accompanying Emperor Charles V. 

Those people often were the musicians, and thus their existence crept into the word 'flamenco' (music 'a la flamenco' or 'the Flemish way') but that's a little known, non-confirmed piece of etymology, forever lost in the fog of time. 

No such confusion when it comes to the Flamenquín: it was only invented in the 1950s. 

Also known as the 'roll Saint Jacob', it consists of slices of jamon serrano wrapped in pork loin, coated with egg and breadcrumbs and then deep-fried. It can range from a small ball up to a piece of 40 cms (16 inches) long. 

You eat it with French fries and mayonnaise

(And by now Belgians must get a delirium: for also 'French fries' are thought to be originating from Belgium and the name is said to be only the result of the French gastronomic hegemony of the 18th and 19th century). 

Buen provecho! 
(Bon appetit)

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