Amontillado Gran Barquero (DO Montilla-Moriles) from the Pérez Barquero winery. Its toasty and nutty notes contrast with this young, sharp cheese made from goat’s milk.
Fried Castilblanco Cheese Fingers with Cornicabra Olive Jam
Preparation
Dip the Castilblanco cheese fingers in egg and breadcrumbs and then fry in extra virgin olive oil. Drain well. This cheese is at its best for frying about 2 weeks after it was made. Make a light caramel with the sugar, add the Cornicabra olive flesh and cook slowly until all the water has evaporated and the olives are beginning to caramelize. Remove from the heat and add a little raw, grated ginger.
Presentation
Serve the fried Castilblanca cheese on a bed of Cornicabra olive jam.
Chef's Remark:
"Cheese and olives have always been staple foods for shepherds and this dish aims to pay tribute to them. In fact, I think olives should be a permanent fixture on Spanish cheese boards."
Preparation by: Dani García
20 minutes
- 12 Castilblanco cheese fingers (made from raw Retinta goat milk)
- 2 eggs
- Breadcrumbs
- 100 ml Spanish extra virgin olive oil
- 200 gr Cornicabra olive flesh
- 50 gr sugar
- Grated ginger
- 12 Castilblanco cheese fingers (made from raw Retinta goat milk)
- 2 eggs
- Breadcrumbs
- 3.645 fl. oz Spanish extra virgin olive oil
- 7.055 oz Cornicabra olive flesh
- 1.764 oz sugar
- Grated ginger
- 12 Castilblanco cheese fingers (made from raw Retinta goat milk)
- 2 eggs
- Breadcrumbs
- 0.423 cup Spanish extra virgin olive oil
- 0.95 cup Cornicabra olive flesh
- 0.26 cup sugar
- Grated ginger
Wine match