Buy Manchego aged about six months. Serve with salad greens tossed with a citrusy dressing.
|2||wedges (about 8 ounces each) Manchego cheese, rind removed, at room temperature|
|3||tablespoons rice flour|
|½||teaspoon ground fennel seeds|
|1||egg, beaten with 1 tablespoon water in a shallow bowl|
|2||tablespoons olive oil|
|2||teaspoons unsalted butter|
1. Set the oven at 275 degrees. Line a plate with paper towels.
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2. Place the 2 wedges of cheese, cut-sides down, on a cutting board. Cut crosswise from the rind end to the point to make five ¾-inch-thick triangles. You should have 10 triangles total.
3. On a plate, stir together the flour and fennel seed. Press the cheese triangles in the flour mixture. Dip them in the egg wash, shaking off excess liquid, and press again in the flour mixture. Place the floured slices on a clean plate.
4. Heat a heavy skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until hot. Add 1 teaspoon of the butter and when it melts, place 5 cheese triangles in the pan. Cook for 2 to 3 minutes, watching carefully, or until the undersides are golden. Using a narrow metal spatula, turn the cheeses and cook the other sides 1 to 2 minutes or until golden and the cheeses feels tender. Transfer to the plate with paper towels. Remove the paper towels and keep warm in the oven. Repeat with the remaining oil, butter, and cheese triangles.
Adapted from Juniper restaurant