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Boquerones with Pear and ldiazábal Cheese Shavings - Boquerones con Pera y Láminas de Queso Idiazabal

Makes 4 servings.

Prep Time:

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Average Customer Rating: 5 out of 5
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20 to 24 boqueron fillets(or 5 to 6 per person) reserving white wine vinegar

1 ripe pear

2 oz ldiazábal cheese

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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.

Recipe courtesy of Spain GourmeTour magazine

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    Recipe Reviews for Boquerones with Pear and ldiazábal Cheese Shavings
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    jeremy osmond  Rated 5 Stars
    "its really nice"