Manchego and membrillo

Yield: 4 Servings

Measure Ingredient
10 ounces Manchego cheese; in 1/2\" rectangles
10 ounces Membrillo (quince paste); in 1/2\" rectangles,
2 \N Eggs; beaten
½ cup Hazelnuts; chopped very fine
4 tablespoons Extra virgin olive oil

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@...> on Feb 15, 1998

Similar recipes