Artichoke Rice Cakes with Manchego
These unusual little croquetas contain artichoke in the rice mixture, and
they break open to reveal a melting cheese centre. Manchego is made from sheep's
milk and has a tart flavor that goes wonderfully with the delicate taste of the
rice cakes.
Ingredients
- 1 large globe artichoke
- 2 oz butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 4 oz
rice
- 2 cups hot
chicken stock
- 2 oz grated fresh Parmesan cheese
- 5 oz
Manchego cheese, very finely diced
- 3-4 tablespoon fine corn meal
-
olive oil, for frying
- salt and ground black pepper
- fresh flat leaf parsley, to garnish
Preparation
Remove the stalks, leaves and choke to leave just the heart of the artichoke;
chop the heart finely.
Melt the butter in a pan and gently fry the chopped artichoke heart, onion
and garlic for 5 minutes until softened. Stir in the rice and cook for about 1
minute.
Keeping the heat fairly high, gradually add the stock, stirring occasionally
until all the liquid has been absorbed and the rice is cooked - this should take
about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the
mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours.
Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten
slightly, and place a few pieces of diced cheese in the centre. Shape the rice
around the cheese to make a small ball. Flatten slightly, then roll in the corn
meal, shaking off any excess. Repeat with the remaining mixture to make about 12
cakes.
Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are
crisp and golden brown. Drain on kitchen paper and serve hot, garnished with
flat leaf parsley.
See also...
Wheel
of Artisan 'Reserva' Manchego Cheese in Wood Box
This Villajos aged Manchego is in our opinion the best Manchego you can buy,
anywhere. There are many cheeses called Manchego, but this one stands head and
shoulders above the rest. Placed in a wooden box in the village, it makes a
tasteful gift.
It is truly an artisan, hand-made, raw sheep's milk cheese. This 9-month aged
Manchego has a richer flavor than more aged cheese from industrial producers. It
has a full flavor with a hint of sharpness. It will be very firm due to its
extended aging. Slice and serve with olives and sliced Serrano ham for the
authentic flavor of Spain.
Since 1996, three brothers have fashioned this exquisite Manchego. Despite
its relatively recent arrival in the cheese marketplace, the beautifully crafted
Villajos "curado" earned First Prize for Manchego in 2002 and one Accésit in
2003 at the Gran Selección de Castilla La Mancha contest.
This extraordinary product has been awarded four Gran Selección prizes in
2002, 2003, 2005 and 2006, a recognition to the work done through all these
years and an encouragement to go on the same standards of quality and
excellence.
The Gran Selección is an annual agri-food contest held by the regional
Government of Castilla-La Mancha, where the company is based. Products such as
wine, Manchego cheese, saffron, extra virgin olive oil, etc. run for a prize in
their own categories for 'best of the year'. It is not an easy achievement to
win so many of these prestigious awards during such a short term.
The cheese is made with raw milk from the Manchega breed of sheep, which are
tended by shepherds in the hills surrounding the village. The family collects
the fresh milk from the ewes in milking pails and immediately refrigerate it in
order preserve its natural aroma and taste.
Although producing cheese with raw milk is more complicated, the Villajos
brothers know that this extra effort will be amply rewarded -- yielding an
insuperable taste -- full of subtle tones -- far superior to that of the
industrial cheeses that are made with pasteurized milk. The entire production
process is supervised by the Council of the Denomination of Origin of Manchego
Cheese
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