I got to try these delicious tapas while in Cordoba and am now in search of tips on how to get flamenquines to turn out like the ones we sampled. I found a recipe in one of Penelope Casa's books, but I didn't get the flamenquin of my dreams. I have to use prosciutto instead of jamon serrano since I can't get the latter here, and while that can account for some of the taste difference, it can't be the only thing. Has anyone out there made these things?

Maybe you should look for the recipe in a Spanish page for cooking.
There is a forum in terra.es about gastronomy where maybe someone can answer you.

[ 06-27-2001: Message edited by: MadridMan ]