Manchego And Membrillo

Recipe Ingredients

10 oz	284g	Manchego cheese - cut 1/2"-thick
		Rectangles, each 3" by 1"
10 oz	284g	Membrillo (quince paste) - cut 1/2"-thick
		Rectangles, each 3" by 1"
2		Eggs - beaten
1/2 cup	73g / 2.6oz	Hazelnuts - chopped very fine
4 tablespoons	60ml	Extra-virgin olive oil

Recipe 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.

This recipe yields 4 servings as an appetizer.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A31) - from the TV FOOD NETWORK

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