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Pre-heat your oven with the bake and broil option to 210 C - 410 F
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To make the romesco sauce, add 2 large ripe tomatoes, 2 cloves of garlic and 2 slices of baguette bread (about 1/2 inch thick) to a baking tray, cut an X on top of the tomatoes and a slit on the garlics, add the baking tray into the oven, after 15 minutes remove the toasted bread and roasted garlics, after 30 minutes total cooking time remove the tomatoes
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While the tomatoes are cooling off, dry roast 6 raw hazelnuts and 6 blanched almonds on a non-stick fryng pan with a medium heat between 3 to 4 minutes
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Once the tomatoes are cool enough to handle, start peeling the tomatoes and the garlic, add the tomatoes and the garlic into a food processor, along with the toasted breads, 1 clove of raw garlic, the toasted hazelnuts and almonds, 2 jarred roasted red bell peppers, 1/2 teaspoon of red wine vinegar and 2 tablespoons of extra virgin Spanish olive oil, season generously with sea salt and a dash of freshly cracked black pepper, pulse everything until it´s well combined, then cover with seran wrap and set aside
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Grab 1 block of Manchego cheese that is about 7 ounces, de rind it and start cutting it in slices that are about a 1/4 inch thick
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Add 1/2 cup of all-purpose flour to a bowl, crack 1 organic egg with 1 tablespoon of organic milk into another bowl and beat together, and add a generous 1/2 cup of plain breadcrumbs with 1 teaspoon of dried rosemary into another bowl and mix together
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To bread each slice of cheese, first coat it with the flour, then the egg wash and finally the breadcrumbs, with each slice you bread add to a plate
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Heat a non-stick frying pan with a medium-high heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot, start adding the breaded slices of cheese, cook each side for 30 seconds and cook in batches to not over-crowd the pan
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Transfer the romesco sauce into a bowl and place on a dish, decorate the fried slices of cheese around the plate and garnish with some freshly chopped parsley
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Enjoy!