Serranito was born in Seville in the 70s at the Casa Manolo bar, combining the best of Iberian pork with fried egg in a single sandwich. It became a reference for Sevillian tapas and today it is replicated in fairs and bars throughout Andalusia. Its layered assembly and liquid egg are an unmistakable hallmark of the authentic version.
Mediterranean
Sevillian mountain range
Sevillian Serranito with loin, Serrano ham, stuffed loin and fried egg.
- Spain
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 610 kcal
- Protein 38 g
- Fiber 3 g
- Carbohydrates 42 g
- Fat 34 g
- Sodium 1180 mg
Story behind the dish
Preparation
Serranito sevillano is a preparation from Spain with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 thin pork loins.
- Have ready: 4 slices of Serrano ham.
- Have ready: 4 slices of stuffed loin.
- Have ready: 4 muffin or Vienna bread.
- Have ready: 2 ripe tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the loins and grill them for 3 minutes per side; reserve…
Season the loins and grill them for 3 minutes per side; reserve hot.
-
Fry the eggs in hot oil, leaving liquid yolk and curdled white.
Fry the eggs in hot oil, leaving liquid yolk and curdled white.
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Toast the bread and spread with aioli; place sliced lettuce and tomato
Toast the bread and spread with aioli; Place sliced lettuce and tomato.
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Assemble in layers: pork loin
Assemble in layers: pork loin, serrano ham and sausage loin.
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Top with hot fried egg so that the yolk provides creaminess
Top with hot fried egg so that the yolk provides creaminess.
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Close the serranito and serve immediately with more aioli on the side.
Close the serranito and serve immediately with more aioli on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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