I had in mind this recipe for a while. Finally, after my short trip to Madrid, I have all the ingredients ready.
Torta del Casar is one of my favourite cheeses. And a good cheese with quince…glorious. But it is even better if you put in the equation Iberico pork.
A very interesting mix of flavours.
And the song, as promised yesterday. A good song for cooking…
- 8 Fillets of Iberico Pork Steak.
- Quince Jelly.
- Torta del Casar Cheese. (You can use a strong Brie)
- 1 Egg.
- Olive Oil.
I cut the Iberico pork fillets in halves. Flat them with a knife. Season.
Cut a few small pieces of Quince. If you use Torta del Casar, just take small amounts with a tea spoon. If you use Brie or any other strong cheese, cut a few pieces.
Put one Iberico pork fillet, a piece of Quince, the cheese and another Iberico pork fillet on top. Seal using two toothpicks.
Whisk the egg in a bowl. Put some breadcrumbs on a plate.
Batter the pork fillets in the egg, then roll them on the breadcrumbs.
Fry the them in a pan with olive oil at medium-high heat until golden.
Ready to go!