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Manchego as The White Rabbit
March 25, 2012
OPERAtion Brooklyn presents
Curiouser & Curiouser
Galapagos Art Space, Brooklyn, NY
Photo: (c) Isabelle Selby
So after having this in Menorca and Barcelona in the last year it was time to make it at home. Slices of ciabatta bread brushed both sides with quality olive oil and then lightly toasted. Clove of garlic halved then rubbed over the warm bread. For this one plate I needed six big ripe tomatoes which luckily I have tons of. They need grating and the skins dispensing with. Then sieving until the pulp is left. Bit of salt stirred in and then spread over the warm garlicky bread. Serve with expertly thinly sliced manchego cheese. Or something like that. Enjoy. Then avoid breathing over people for the next few hours.
Temporada 1961/62: Manchego 3 – Toledo 0.
Manchego: Morales, Valch, Rico, Adolfo, Lauren, Barbero, Manzanares, Noni, Madrid, Soto y Molina.
After consulting with the Whole Foods cheese lady for 20 minutes, I got four good (and hopefully apropos) cheeses. Sharon is responsible for the presentation here.
Amuse
Fried Manchego Cheese on a Stick
Notes: It's served with a dipping sauce. I can't remember what it was, but it was green.
Offerings at chabichou. Didn't buy any of these, tempting as they were...
// chabichou 196 Borden St. Toronto
Piece of Iberico. Iberico is a Manchego-style cheese made from a blend of cow, goat, and sheep's milk. White wood planks surface. High point of view.
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