LaTienda.com

Boquerones with Pear and ldiazábal Cheese Shavings

Boquerones con Pera y Láminas de Queso Idiazabal

Servings: 4

Prep Time: 10 minutes [PT10M]

Ingredients:

20 to 24 boqueron fillets(or 5 to 6 per person) reserving white wine vinegar

1 ripe pear

2 oz ldiazábal cheese

Preparation:

Wash the pear and cut into quarters. Remove the core but do not peel (the skin adds texture and color to the dish). Cut each quarter into 6 to 10 irregular, lengthwise strips, and place, roughly overlapping the pieces, onto small salad plates.

Next, layer on the boquerones in a crosshatched pattern. Lay 2 or 3 boquerones parallel to each other on top of the pear. On top, in a perpendicular direction, place, parallel to each other, 2 or 3 more fillets.

Shave the cheese into wispy curls -- it should be as if falling from the sky -- over the boquerones. With a small spoon, drizzle some of the reserved white wine vinegar around the edge of the plates.

Daniel Olivella, B44 Restaurant, San Francisco, CA
Recipe courtesy of Spain GourmeTour magazine

Discount Coupon


PRINT RECIPE | CLOSE