Queso de Cabra Frito sobre Cebolla Confitada
by Penelope Casas
from Tapas: Little Dishes of Spain
(Knopf, 2007)
Serves 4 to 8
An outstanding tapa — one of my favorites from the new generation of tapas. The sweetness of the slowly stewed onions is the perfect foil for the goat cheese and its crunchy coating.—Penelope Casas
convert Ingredients
For the onion confit
2 tablespoons olive oil
2 large onions, such as Vidalia or other sweet onion, (1 1/4-1 1/2 pounds), slivered
2 cloves garlic, minced
1/8 teaspoon crumbled thread saffron
1 bay leaf
Kosher or sea salt
Freshly ground pepper
1 tablespoon dry white wine
For the fried goat cheese
1/2 recipe onion confit
1 egg
1/4 teaspoon dried parsley flakes
One 4-ounce log goat cheese, cut in 1/2-inch slices
Dried bread crumbs, preferably mixed with Japanese-style panko crumbs
Mild olive oil for frying
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Directions
Make the onion confit
1. Put the oil, onions, garlic, saffron, and bay leaf in a shallow saute pan. Heat over the lowest possible heat until the mixture begins to sizzle. Cover and cook 40 minutes. Season well with salt and pepper, add the wine, and cook until evaporated. (May be prepared ahead).
Make the fried goat cheese
1. In a shallow bowl, beat the egg and parsley together with a fork. Dip the cheese in the egg, then coat with the crumbs.
2. Heat the oil to 360°F (182°C), preferably in a deep fryer. Otherwise pour oil into a skillet to a depth of at least 1 inch, and heat the oil until it quickly browns a cube of bread. Fry the cheese until golden brown and drain on paper towels. (May be kept warm in a 200°F (93°C) oven for up to 30 minutes).
3. Warm the confit and place a tablespoon or so on 4 to 8 individual plates. Place one or two of the fried cheese pieces on top and serve right away
Recipe © 2007 by Penelope Casas. All rights reserved.
[Elsa M. Jacobson] This was an easy recipe that tasted great, looked attractive, and could be a useful addition to a variety of recipe repertoires. I could eat the confit by itself. But that confit would also be great with toast, salad, omelets, or sandwiches. And the fried goat cheese was as terrific as the onion confit. Easy to prepare, with just the right amount of breathing room and allowance for the kind of Luddite cooking I embrace. For example, in lieu of a deep fryer, Casas provides instruction on how to ascertain correct oil temperature and fry without a cooking/candy thermometer. I didn’t use a thermometer and my frying temperature was just fine for the cheese, after test-frying with cubes of bread, as she directs. The panko-style bread crumbs mixed with regular ones led to a nice crusty texture on the outside of the finished cheese.
[Cindi Kruth] I served this as the first course for a small dinner party, and everyone loved it. Really, what’s not to love? Melting, sweet, caramelized onions topped with crunchy rounds oozing creamy goat cheese. If I hadn’t had company, I could have made a whole meal of this. My only observations is that the cheese slices better if not refrigerator-cold. And from past experience with similar recipes, chilling after breading helps the crumbs adhere during frying. It also allows you to prepare the cheese ahead and simply fry it when needed.
[Bob Wulffen] Wonderful recipe! The combination of the fried goat cheese with the confit was a terrific blend of colors, textures, and flavors!
[TeAntae Turner] Delicious! We made this for an impromptu get together with friends. The onion confit cooked while getting ready for our guests, the fried goat cheese was finished while sipping a glass of wine once everyone had arrived. It could have easily been dinner by itself with a nice salad and some good bread.
[Debbie Markos] I thought this was fabulous, but then again, I’m a big fan of goat cheese, as well as onions. Since I live in the Pacific Northwest, I used Walla Walla Sweets.