Cheese is a delicious food with many fans, but there are many varieties today. Everyone has a cheese with a peculiar and intense flavor in the refrigerator that they save for special occasions. This incredible food is goat cheese, which does not receive the importance it deserves. For this reason, from Quesos TGT, the first cheese distributor and producer in the country, we talk about the main benefits of this cheese and show you the three recipes that will conquer the most demanding palates.
Goat cheese, although commonly known for being high in calories, is also a food rich in vitamins, proteins and minerals. Therefore, within a balanced diet, it is an incredible option for the delicious flavors and nutrients it provides us. This type of cheese provides vitamins A, D, and K. In addition to being a food rich in vitamin B complexes, such as niacin, thiamine and riboflavin. Thanks to all these contributions, these cheeses are a food that helps prevent osteoporosis, anemia, blood pressure and respiratory problems.
In addition, goat cheeses usually contain high levels of prebiotics that help improve intestinal flora and the immune system. Being a good ally for people with heavy digestion due to its calcium absorption capacity and the synthesis of vitamin B. And if to that, we add that it contains less lactose and casein, they become the best allies for people with intolerances. and gastric problems.
With all these health benefits, there are no more excuses to enjoy this delicious food. Therefore, from Quesos TGT, we bring you the best recipes to enjoy goat cheese. Do you dare to use this excuse to prepare a delicious, cheesy meal?
We will start by preparing the salad and vinaigrette. We clean the leaves and drain them. We will cut them into a practical size to eat and reserve them in the bowl or salad bowl. Separately, we will prepare a simple vinaigrette by finely grating the lemon peel over the extra virgin olive oil and we will finish by squeezing the juice. Then we will mix everything.
At the time of eating, we will dress the escarole with the lemon vinaigrette, salt it and season it with plenty of freshly ground black pepper. We will then remove it.
We will mix the tomato jam, the chopped black olive, the olive oil, the chopped basil leaves and the red wine vinegar in a bowl with a spoon. We will reserve it in the refrigerator until consumption.
We will pass each medallion of Quesencillos in flour and we will pat them well to eliminate the excess. Next we will pass them first through beaten egg and then we will coat them with Japanese panko.
We will fry in sunflower oil at 190ºC and drain on absorbent paper. We will salt lightly and place them on a tray. We will serve quickly to prevent them from losing their crunch and we will accompany them with the jam and endive.
We start by washing the spinach leaves and potatoes with cold water. When they are ready, we boil them in a pot of cold salted water. Sauté the chopped green pepper and onion with the oil and butter and stir. Add the vermouth and cook until the alcohol evaporates. Then we add the raisins and spinach and add the Roncari Blue. We stir and remove from the heat.
When the potatoes are cooked, we will let them cool. We peel them and cut them in half lengthwise. Then we empty the inner pulp from the wide part, without breaking it and maintaining its shape. We will add the potato pulp along with the chopped egg and the ground almond to the mixture from step 2. We fill the potatoes with the mixture and put them on a baking tray on parchment paper. With a whisk, we mix the bechamel with the egg yolk. When we have the sauce, we will spread it over the potatoes to taste. We place the potatoes in the oven and gratin them to taste. When they are ready we will serve them hot.
To begin, we add the oil, the sliced garlic and the cayenne and fry them from cold. When the garlic is golden, we will add the vinegar and sugar. When we see it boiling, we will add the chopped dried apricots and mustard. We will stir it for 2 minutes and let it cool for 12 hours in the refrigerator. Once cold, season with citrus zest, ginger and cinnamon. Then we will arrange it in a mortar or in a plating bowl with a spoon to serve. Finally, we will cut the Tío Resti cheese into thick triangles and put them in a very hot non-stick frying pan until they turn golden brown on both sides.
When we have the cheese triangles ready, we will serve them on a plate or a wooden base accompanied with the chutney and enjoy!
