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Ingredientes
- 10 ounce Manchego cheese cut 1/2"-thick rectangles, each 3" by 1"
- 10 ounce Membrillo (quince paste) cut 1/2"-thick rectangles, each 3" by 1"
- 2 x Large eggs beaten
- 1/2 c. Hazelnuts minced very fine
- 4 Tbsp. Extra-virgin extra virgin olive oil
Direcciones
- Dip cheese and quince paste into beaten egg and then into minced nuts. Heat extra virgin olive oil in a 12-inch saute/fry pan till smoking. Cook cheese and quince paste in oil till golden on one side, about 40 to 50 seconds. Turn and repeat, then remove to paper towel to drain. Serve warm.
- This recipe yields 4 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 175 | 89% |
| Total Fat 19.97g | 25% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 35mg | 1% |
| Potassium 78mg | 2% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.48g | 0% |
| Protein 4.09g | 7% |
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