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Goat Cheese Truffle with Green Tomato Marmalade and Tapenade

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 tablespoons virgin olive oil

  3. 1 medium red onion -- chopped

  4. 1/4" dice

  5. 8 green plum tomatoes - -- (abt 1 1/2 lbs),

  6. -- chopped 1/2" dice

  7. 1/2 teaspoon crushed red pepper flakes

  8. 1/4 cup sugar

  9. 2 tablespoons salt

  10. 6 ounces dry white wine

  11. 8 ounces fresh soft goat cheese -- preferably coach

  12. farm

  13. 1/4 cup chopped Italian flat-leaf parsley

  14. 4 tablespoons freshly-ground black pepper

  15. 1/2 cup tapenade -- (black olive paste),

  16. -- seenote

  17. 2 tablespoons paprika

Instructions Jump to Ingredients ↑

  1. * Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.

  2. In a large 12- to 14-inch sauté pan heat the olive oil and sauté the onion and tomatoes over medium heat for 10 to 12 minutes, until softened, but not browned. Add red pepper flakes, sugar, salt and wine, bring to a boil and simmer for 20 to 25 minutes until the mixture becomes porridge-like. Set aside.

  3. Form the goat cheese into 4 balls. Roll each ball sequentially in the chopped parsley and then the black pepper, pressing lightly so first the parsley and then black pepper adhere nicely. Set aside.

  4. In the center of 4 plates, place one quarter of the green tomato marmalade. Set a goat cheese truffle on top. Spoon some of the Tapenade over each truffle, sprinkle rim of plate the paprika and serve.

  5. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5623)

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