Receta Pan-Fried Camembert
Not sure, but perhaps we've mentioned how hectic school has been. To say that we're 'Thanking God It's Friday' would be an understatement. In the spirit of our jobs, here's a word problem for you: If your lunch "hour" starts at 10:30 and only lasts 22 minutes, at what time will you be starving?" The answer is: 4:00 p.m. - just when you've gotten home and opened up that bottle of whatever.
Wanting to taste the comfort and luxury that comes with a well-earned Friday afternoon, we decided to take a small wheel of Camembert, dress it up a bit with some seasoned breadcrumbs and pan-fry it. Seriously...nothing says comfort like melted cheese, right?!?
The end result was everything we wanted and more. The sharp piney flavor of the rosemary accentuated the buttery creaminess of the cheese. The crunch of the breadcrumbs offset the texture of the cheese in that macaroni-n-cheese topping kind of way. Paired with a crispy fruity wine, this snack is a French picnic in one amazing bite. Gonna' go finish that wine now! Au revoir!
Ingredients:
- 1 8-ounce wheel of Camembert cheese
- 1 teaspoon chopped fresh rosemary
- 4 tablespoons plain breadcrumbs
Fill a large skillet about 1/4-inch high with oil for frying. Beat the egg in a small bowl and set aside. Combine the chopped rosemary, breadcrumbs and salt in a shallow bowl and set aside. Cut the Camembert into 8-10 small wedges. Heat the oil. Dip each wedge completely in the beaten egg then coat entirely with the seasoned breadcrumbs. When oil is hot, place each wedge of cheese in the pan. Fry each side of each wedge of cheese for 30-45 seconds, or until golden brown. Serve hot with a fruity sparkling wine like Rosa Regale.