Salad Of Goat Cheese Fritters With Recipe




Salad Of Goat Cheese Fritters With Ingredients

4 small round zucchini
4 baby artichokes
4 large cherry tomatoes
4 zucchini flowers
1 for the tomato coulis:
1/2 cup extra virgin olive oil
2 tbsp white onion
1 tsp garlic cloves
1 cup vine-ripened tomatoes
1 salt to taste
1 pepper to taste
1 tbsp sherry vinegar
1 for the fritters:
1 log farm fresh goat cheese
1 (8 ounces)
4 tbsp mascarpone cheese
1 tbsp italian parsley
1 tbsp chives
1 salt to taste
1 white pepper to taste
1 cup panko bread crumbs
1 for the salad:
4 cup mesclun greens
1 tbsp sherry vinegar
1 tbsp extra virgin olive oil
1 salt to taste
1 pepper to taste

A Recipe for
Salad Of Goat Cheese Fritters With

 

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Salad Of Goat Cheese Fritters With

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Salad Of Goat Cheese Fritters With Directions

Preparation of the vegetables:

Blanch zucchini and artichoke. Remove middle and stuff with
appropriate filling. Peel and hollow tomato and fill zucchini flower.
Steam zucchini flower 30 seconds. Chill and reserve.

Preparation of the fillings:

Zucchini: Diced zucchini with scallions and thyme, parmigiano
reggiano. Tomato: Chopped confit tomato, roasted garlic and fresh
basil. Artichoke: Diced artichoke, sage, and black olive relish.

Zucchini Flower: Eggplant caviar with parsley.

Preparation of the tomato coulis:

In a heavy sauce pan, heat 1 tablespoon of extra virgin olive oil.
Add the white onion and garlic cloves. and sweat over medium heat for
five minutes. Add chopped tomato and simmer for 20 minutes. Remove
from heat, purJe, and add seasonings, vinegar, and remaining olive
oil. Strain and serve chilled. Preparation of the fritters:

Mix the goat cheese and mascarpone with the herbs and seasonings.
Roll into a cylinder and refrigerate. Cut into 1 1/2-inch tubes and
bread lightly with panko bread crumbs. Fry in extra virgin olive oil.
Drain and reserve warm.

To finish the dish:

Place warm goat cheese fritters on the chilled greens. Combine the
sherry vinegar, oil, and salt and pepper. Place stuffed chilled
vegetables around and drizzle with both sauces. Serve chilled.

Yield: 4 servings

Recipe By : CHEF DU JOUR SHOW #DJ9333
For the vegetables:

From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:32:55 Pst

Serves: 4

 

 

 

 

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