Uses and Recipes - Goat Cheeses

USES CULINARIOS OF THE SOFT CHEESE OF GOAT Products Gourmet for Export Like referring of our customs, the particularitity has the food to transmit the roots of all our culture, is as well as the conjugación of choclo tender boiled and warms up is mixed with the aroma and the cooked verdor of habas in its own case served in carved wood containers by hand and mud pots, is common to find in nobody rocks of the north jujeño here accompanying but varied comidas.Es where we incorporated to a salad of tomatos and red onions our cheese of saborizado or natural goat CHEESE SALAD OF GOAT WITH NUTS (Ovolacto) 4 spoonfuls of flour 4 spoonfuls of rallado bread 4 rodajas of cheese "Caprin" or "Capanna", you cold well 1 dangerous egg 3 spoonfuls of perforated nuts (not ground) 1 spoonful of red wine 1 spoonful of ralladura of orange 1 spoonful of orange juice they 1buen olive oil spurt 1 watercress handful, clean and without hard stems 1endibia in Julian Rebozar rodajas of cheese, passing them first through flour, pon egg and by bread soon in the end rallado, trying that covers are left well. To place slightly in a source of furnace ligerisimamente lubricated and espolvoréalas with the nuts, pressing so that they adhere well. To keep in the refrigerator at least one hour. It preheats the furnace to 200°C and it puts the cheese about five minutes, until the rebozado colorcito reach. While it distributes to the watercresses and the endives between four plates, to prepare a vinagreta with the vinegar, the ralladura and the juice of orange, the oil, you leave and pepper and to flavor watercresses and the endives, To serve one rodaja as cheese in each plate.
Humita in Pumpkins INGREDIENTS 3 small pumpkins 1 onion 30 gr.. of butter 1 tin of choclo in yellow grain 1 tin of choclo cremoso yellow 2cdas.de flour 200 gr.. of cheese "Caprin" Zedas, of cebollín itched salt and pepper, to pleasure
1 Lavar the calabacitas and to cut them by half along and. To retire the seeds, to salpimentar them and to accommodate halves in a source for furnace. To cook in moderate furnace during 30 minutes, or until when puncturing them they are tender. To retire 1/3 of the pulp and to reserve. 2 Cortar in average hoops the onion and to cook in a frying pan with butter until he is transparent. To add choclo cremoso, choclo in grains, the flour and the rallado cheese. To cook revolviendo constantly until one thickens. 3 Retirar of the fire and to add the cheese "cut Caprin" in cubes. Salpimentar and to dust with cebollín perforated. 4 Rellenar the calabacitas with the humita, to dust them with the rallado cheese and to gratinar in hot furnace. To serve well warms up. .
Entremeses INGREDIENTS, For the bread 1/2k. of flour 100gr. of stuffed green olives 20 gr.. of leavening 300 c.c. of water 10 gr.. of salt 25 c.c. of olive oil Ingredients, For the filling 200 gr. of black olives 6 tronquitos of verdeo onion 200 gr.. of "Caprin" or "Capanna" 150gr. of jamón crude in piece 3 cdas. of olive oil pepper, to pleasure
1 Colocar in a bowl the pricked flour, salt, olives, the oil and the shelled leavening. To take the ingredients with spoon from wood, alternating with the water until forming a mass bun. 2 Dejar weigh the mass in a lukewarm place, covered with a linen cloth until it duplicates the volume. Desgasificar the mass. To take portions and to form small breads. To accommodate them in a enmantecada and enharinada plate. To cook minutosaproximadamente in furnace preheated and moderate during 20 (this will depend breads as large as). To let cool, cut in rodajas and hollow retiring it miga. To reserve. 3 For the filling: To prick the olives and the onion of verdeo. To prick the cheese of goat in pieces and to cut jamón crude in small buckets affluent. To mix the ingredients in a bowl and to condimentar with olive oil and pepper. To verify the salt. 4 Rellenar rodajas of bread. To accommodate them on a plate and to take them hard to preheated furnace and, until gratine the cheese.
Ideas for the trimming and the dressing For the trimming: 1 plant of lettuce 2 cups of peas 4 tomatos 200gr. of cheese "Capanna" 100 gr.. of stoned black olives For the dressing 3cdas. of balsamic aceto 6 cdas. of olive oil çda. of perforated parsley salt and pepper, to pleasure
Salad of palmitos of goat cheese Ingredientes: 1 paltao 1 lechugao 1 pepper forbids o 4 eggs duroso 1 tin of palmitoso 1 onion o 6 spoonfuls of aceiteo 3 spoonfuls of vinegar o 1 small tooth of ajoo salt and 125 pepper o gr.. of cheese "Caprin" or "Capanna" A ensaladera with leaves is covered with washed affluent lettuce and dry, the rest sours in Julian. Palta pela and is cut in lonchas. The pepper cuts itself to strips. The eggs are pelan and cut to quarters. The palmitos are divided. The onion is cut rodajas. Garlic crushes itself, gets up the oil, the vinegar, you leave and worn out pepper just, with which the salad is decorated. Now the goat cheese is added to him caprin
Ensala of tomatos with goat cheese Ingredients: 4 tomatos o 200gr. of cheese "Caprin" or "Capanna" o 3 spoonfuls of oil o 2 spoonfuls of vinegar o Basil o Salt and pepper The tomatos washed and cut rodajas are placed in a source or ensaladera. The cheese is cut in pieces and it is put on the tomatos. Salpimentamos. We dusted cut basil and we flavored with oil and vinegar.