| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Manchego cheese, in 1/2" |
|
|
rectangles |
| 10 |
oz |
Membrillo, quince paste in |
|
|
1/2" rectangles |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Hazelnuts, chopped very fine |
| 4 |
T |
Extra virgin olive oil |
INSTRUCTIONS
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. Yield: 4 servings as appetizer NOTES : Recipes Copyright Mario
Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO
#ME1A31 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb
15, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”