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оливковое масло полезно

07 Jul Goat cheese, olives and pomegranate

Ingredients for 4 persons:

2 big tomatoes
2 cucumbers
Sweet white onions, one average bulb
Lettuce leaves
Olives with an anchovy Maestro de Oliva or Iberica
Half of a pomegranate
Green basil
Pine nuts
Extra Virgin olive oil Maestro de Oliva or Iberica
Iberica red wine vinegar
Salt, pepper to taste
250 gr. goat cheese Buche de Chevre with a white mold
One egg

Cooking method:

Cut cucumbers and onions in thin rings, cut tomatoes in large pieces and mix with salad. Pour out olives without brine. Clean pomegranate and extract grains gently. Add nuts. When everything is mixed, take a flat dish and lay out everything evenly on it.

Dressing. 200 gr. of oil mix with 100 gr. of vinegar, add salt, pepper, a teaspoon of honey and the cut basil, shake it all up in the mixer and leave for a while.

Strongly heat a frying pan, drip olive oil on it, cut the cheese in circles 1 cm. thick.
Then beat one egg in a bowl, dip cheese in it, roll in breadcrumbs and quickly fry cheese, without allowing cheese to spread. Right after a frying pan place the cheese circles above your salad.

Once again mix the dressing and pour it evenly on your salad, so that is surely gets on the fried cheese.

PS Red wine vinegar can be replaced with balsamic vinegar Modena Iberica, then honey isn’t necessary.

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