| 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 |
tb |
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
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