Las Terceras semi-cured Artisan manchego Cheese PDO with Crispy Coral-Beet

Las Terceras semi-cured Artisan manchego Cheese PDO with Crispy Coral-Beet

Print recipe with Las Terceras PDO manchego cheese

INGREDIENTS

PREPARATION

Peel and cut the raw beet into small pieces, cook it and crush it together with the cooking water. Then we strain it and reserve the result.

In a bowl, mix the strained beet, the oil and the flour well, and let it rest for 5 minutes.

In a non-stick pan over high heat, add a few tablespoons of the mixture (as we would make the crepes). We let it until the water evaporates, so small holes will appear forming a coral apperance. Remove carefully with the help of a toothpick and place on absorbent paper. We repeat the operation until the mixture is finished.

Serve the corals with wedges of Las Terceras semi-cured Artisan manchego Cheese PDO.

Queso manchego Las Terceras. Ctra Valdepeñas Cózar Km 21 - 13344 Torre de Juan Abad (Ciudad Real) Tel. 926 090 926 - Email: info@lasterceras.com