Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Green Olive and Manchego Puffs

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Green Olive and Manchego Puffs Empty Green Olive and Manchego Puffs

    Post by Lobo Fri 05 Feb 2016, 7:22 pm

    Green Olive and Manchego Puffs Img81l
    Green Olive and Manchego Puffs
    Green Olive and Manchego Puffs Translucent
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    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 6
    Spaniards have an affinity for sausages, and they make many different kinds. But the most popular type is undoubtedly chorizo, made from pork and heavily spiced with cumin, garlic and paprika. The last is what gives the sausage its deep red color. In this recipe, chorizo is combined with green olives in crisp deep-fried fritters. Manchego cheese, a hard, ivory to pale gold sheep's milk cheese from La Mancha, is available at most fine cheese shops.






    • 37

    Ingredients:


    • 1 cup all-purpose flour
    • 1/4 tsp. red pepper flakes
    • 3 eggs
    • 3/4 cup beer, at room temperature
    • 2 Tbs. olive oil
    • 1/2 tsp. salt
    • Pinch of freshly ground black pepper
    • Peanut or corn oil for deep-frying
    • 10 oz. chorizo sausages, casings removed
    • 1/2 cup grated manchego or Parmigiano-
        Reggiano cheese
    • 1/3 cup Spanish brine-cured green olives, pitted
        and chopped
    • 3 Tbs. chopped fresh flat-leaf parsley

    Green Olive and Manchego Puffs Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Sift the flour into a bowl. Add the red pepper flakes and stir to mix well. Make a well in the center. Separate the eggs, placing the yolks in a small bowl and the whites in a medium bowl. Beat the yolks with a fork just until blended and pour into the well in the flour. Add the beer, olive oil, salt and black pepper. Using a spoon, mix well, but do not overmix or the batter will get stringy. Cover and let stand at room temperature for 1 hour.

    In a deep, heavy saucepan, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer.

    While the oil is heating, place the chorizo in a fry pan over medium heat and break it up with a wooden spoon. Cook, stirring occasionally, until heated through, 3 to 4 minutes. At the same time, using an electric mixer, beat the egg whites until stiff peaks form.

    Fold the egg whites, chorizo, cheese, olives and parsley into the batter. Working in batches, drop the batter by heaping tablespoonfuls into the hot oil; do not crowd the pan. Fry, turning occasionally, until golden, 2 to 3 minutes. Using a slotted spoon, transfer puffs to paper towels to drain. Keep warm.

    Arrange the puffs on a warmed platter and serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).
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