ARTISAN MANCHEGO CHEESE ROLL WITH PAPRIKA AND CURED PIG'S TONGUE
CARLOS MALDONADO - RAíCES
Ingredientes

For the Manchego cheese cream: 600 ml of white wine: 600 ml chicken stock, 800 g finely grated Manchego cheese, 200 g mozzarella, 50 g corn-starch, 250 g sheep's cheese cream, salt, and pepper, 

For the ninoyaki dough and to fry the roll with a frozen core: 4 eggs, 180 g sugar, 3 g salt, 5 g baking soda, 300 g plain flour, 100 g water flour, 500 ml frying oil, Frozen “pata de mulo” cream cheese cores (in elongated, roll-shaped moulds)

 

Preparation

  • Reduce the wine in a saucepan for 30 minutes until less than half full
  • Add 200ml chicken stock
  • Bring to the boil again
  • Mix the cheese and cornflour separately in a bowl
  • Mix both ingredients and place in the pan over low heat
  • Cook gently and slowly while stirring with a whisk
  • After cooking for around 30/40 minutes, add the cream cheese and season with salt and pepper
  • The cream should be silky and slightly thick. After achieving this texture, cover with cling film and freeze.
  • Mix all the ingredients in the Thermomix and leave to stand for 2 hours.
  • Pinch to the centre with a toothpick and fry at 170 degrees for a minute.
  • Remove with a spider strainer to a tray with absorbent paper and set aside at room temperature

 

CARLOS MALDONADO - RAíCES

Volver a  recetas