Spanish | Fried Goat Cheese with Caramelized Piquillo Peppers Tapa (Queso de Cabra Frito con Caramelo de Pimiento)

Posted on January 30, 2011

I got this recipe from watching a cooking demo with chef Francisco Alonso Martin-Hinojal, he owns a two-star restaurant in the Castilla y Léon region of Spain.

Ingredients

small jar of roasted piquillo peppers, about 10 ounces, Spanish preferred

extra-virgin olive oil, Spanish preferred

1 teaspoon sugar

kosher sea salt, to taste

1.76 ounces Castillian goat cheese or other soft goat cheese

flour

1 egg, beaten

Panko

 

Method

Drain and rough chop piquillo peppers. Heat skillet, add olive oil, piquillo peppers, salt and sugar. Cook until caramelized, stirring occasionally. Should be soft, spicy yet sweet. Remove from heat. Purée in food processer, if you have a small food processor that works well.

Form goat cheese into balls, about 1 inch across in size. Dip goat cheese balls in flour, then egg, then panko. (Use minimal amount of flour and egg, and just enough of panko to lightly coat.) Fry goat cheese balls one or two at a time in olive oil. I use a small, deep pan. They take only seconds to crisp up. Drain on paper towels.

Serve goat cheese balls on a bed of piquillo sauce.

 

(Recipe by Brenda.)