Salad Of Goat Cheese Fritters With
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Salad Of Goat Cheese Fritters With
  Salad    Goat    Cheese    Fritters  
Last updated 6/12/2012 1:21:08 AM. Recipe ID 53194. Report a problem with this recipe.
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      Title: Salad of goat cheese fritters with
 Categories: 
      Yield: 4 Servings
 
      4 sm Round zucchini
      4    Baby artichokes
      4 lg Cherry tomatoes
      4    Zucchini flowers
           For the tomato coulis:
    1/2 c  Extra virgin olive oil
      2 tb White onion
      1 ts Garlic cloves
      1 c  Vine-ripened tomatoes
           Salt to taste
           Pepper to taste
      1 tb Sherry vinegar
           For the fritters:
      1    Log farm fresh goat cheese
           (8 ounces)
      4 tb Mascarpone cheese
      1 tb Italian parsley
      1 tb Chives
           Salt to taste
           White pepper to taste
      1 c  Panko bread crumbs
           For the salad:
      4 c  Mesclun greens
      1 tb Sherry vinegar
      1 tb Extra virgin olive oil
           Salt to taste
           Pepper to taste
 
  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
  
  




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Recipe ID 53194 (Apr 03, 2005)

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