Serranitos – Spanish baguettes with minute pork steaks

Ingredients for 4 servings:

• 4 small baguettes for baking
• 8 minute pork steaks
• 8 slices of Serrano ham, or more if desired
• 2 large bell peppers, green
• 2 tbsp parsley, freshly chopped
• 3 garlic cloves, chopped
• 125 ml white wine, dry or sweet, to taste
• salt and pepper
• n. B. Oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 30 minutes

with Serrano ham and peppers – tapas specialty from my hometown Seville

It’s best to marinate the minute steaks a day in advance, but at least four hours are sufficient. To do this, flatten the steaks with a meat mallet, then lightly season both sides with salt and pepper. Finely chop the garlic and parsley. Place the seasoned minute steaks in a shallow, lidded bowl, sprinkle with garlic and parsley (if the slices are stacked on top of each other, sprinkle on each layer), and pour the wine over them. Close the bowl with the lid and place in the refrigerator. Cut the peppers lengthwise into four pieces, remove the seeds, and wash them. Fry them in a pan with oil or deep fry them until the skin is lightly browned, then remove them, drain on kitchen paper, and add a little salt. Halve the baguettes and bake in the oven according to the package instructions. Turn the oven off five minutes early and add the peppers to keep warm. Now fry the drained minute steaks in a pan for about two to three minutes per side, then place them on a plate in the still-warm oven for about eight minutes. Top the Serranitos as follows: first, two steaks, two slices of Serrano ham (or more), and finally, two slices of bell pepper per baguette. Place the top of the baguette on top and serve immediately, as they taste best warm. The Serranitos can be varied in any way you like, for example, with chicken steaks, tomatoes, alioli, or roasted bell peppers from a jar instead of fresh ones.