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Recipe: Manchego and Membrillo edit
Tags: Appetizers, European, Italian, Mediterranean
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edit Ingredients
10 |
ounces Manchego cheese cut ½"-thick |
|
rectangles, each 3" by 1" |
10 |
ounces Membrillo (quince paste) cut ½"-thick |
|
rectangles, each 3" by 1" |
2 |
Eggs beaten |
½ |
cup Hazelnuts chopped very fine |
4 |
tablespoons Extra-virgin olive oil |
edit Preparation
Step 1 |
Dip cheese and quince paste into beaten egg and then into chopped nuts. Heat olive oil in a 12-inch saute pan until smoking. Cook cheese and quince paste in oil until golden brown on one side, about 40 to 50 seconds. Turn and repeat, then remove to paper towel to drain. Serve hot. |
Step 2 |
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