If we are to menu for many guests, working as the cream of goat cheese and peppers with anchovy crumble, are both practical, comfortable and quick to make and can be prepared prior creams and present them in the cups just before serve. Although it is also ideal for preparing a snack while we eat two to four, reducing the quantities of the ingredients of the cream of goat cheese and peppers with anchovy crumble proportionately or turning this presentation into a starter, for example, is very tasty roasted red pepper soup with a thick thread of cream cheese that can be presented in a spiral, ending with the same anchovy crumble, combining sweet and savory flavors and crunchy texture expected.
For the cream cheese 200 grams of cheese goat cheese and 150 grams of milk. For the cream of peppers 350 grams of roasted red peppers, 200 grams of roasted peppers juice, 1 c / p aleppo pepper, ½ c / c ground cumin, ½ c / c freshly ground black pepper, virgin olive oil extra salt. For the crumble 40 grams of anchovies drained, 40 grams of wafers (neules) and 40 grams of crispy fried onions.
To make the cream cheese, just simple slicing goat cheese and put it in the bowl of a blender with the milk, blend until creamy and homogeneous fine. Heat water bath or heat stroke in the microwave if you want to serve the dish hot. Depending on the season where we are, this dish can be served too cold.
To make the cream of peppers, once they have been roasted in the oven, we must recover the juice loose, it may be a large bell peppers (we used two) and thick, bake at high temperature, about 180-200 ยบ C , until tender, without burning the skin. Remove the seeds from the roasted peppers and put them next to the juice in blender container, add aleppo pepper (or other mildly hot dried pepper), cumin, black pepper, salt to taste and extra virgin olive oil .
Milled down to a lighter than cream cheese, thin and smooth. Prepare the crumple, put the anchovies into the mortar and grind with the pestle, add the onion and fried crispy neules or broken wafers, and continues to work the three ingredients, mixing well.
For the cream cheese 200 grams of cheese goat cheese and 150 grams of milk. For the cream of peppers 350 grams of roasted red peppers, 200 grams of roasted peppers juice, 1 c / p aleppo pepper, ½ c / c ground cumin, ½ c / c freshly ground black pepper, virgin olive oil extra salt. For the crumble 40 grams of anchovies drained, 40 grams of wafers (neules) and 40 grams of crispy fried onions.
To make the cream cheese, just simple slicing goat cheese and put it in the bowl of a blender with the milk, blend until creamy and homogeneous fine. Heat water bath or heat stroke in the microwave if you want to serve the dish hot. Depending on the season where we are, this dish can be served too cold.
To make the cream of peppers, once they have been roasted in the oven, we must recover the juice loose, it may be a large bell peppers (we used two) and thick, bake at high temperature, about 180-200 ยบ C , until tender, without burning the skin. Remove the seeds from the roasted peppers and put them next to the juice in blender container, add aleppo pepper (or other mildly hot dried pepper), cumin, black pepper, salt to taste and extra virgin olive oil .
Milled down to a lighter than cream cheese, thin and smooth. Prepare the crumple, put the anchovies into the mortar and grind with the pestle, add the onion and fried crispy neules or broken wafers, and continues to work the three ingredients, mixing well.
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