Recipe - Manchego And Membrillo

10 ounce Manchego cheese; in 1/2"
rectangles
10 ounce Membrillo (quince paste); in
1/2" rectangles,
2 Eggs; beaten
One half cup Hazelnuts; chopped very fine
4 tablespoon Extra virgin olive oil

Dip cheese and quince paste into beaten egg and then into chopped nuts.
Heat olive oil in a 12 inch saute pan until smoking. Cook cheese and quince
paste in oil until golden brown on one side, about 40 to 50 seconds. Turn
and repeat, then remove to paper towel to drain. Serve hot.

Yield: 4 servings as appetizer

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A31

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998