Queso de Cabra Frito sobre Cebolla Confitada
by Penelope Casas
from Tapas: Little Dishes of Spain
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
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
1/4 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
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.