RELACIONADAS CON QUESO MAHÓN MENORCA
Sobrasada Parmentier with egg and Mahón Menorca cheese
Cut the beef fillets into cubes of about 20 g and season them with the aromatic herbs and the rolled garlic. Mark them with the help of a blowtorch, giving them a touch similar to that of grilled meat. Place them on the skewers and reserve them inside the shots. Cut the cheese into small cubes to make it easier to melt. Melt the cheese in a water bath together with the cream, without stopping stirring. When it is about to cream, cover with the cheese the skewers that we have placed in the shots.
- 2200 g of beef fillet
- 200 g of semi-cured Mahón-Menorca cheese
- 400 g of liquid cream
- 1 garlic clove
- 2 g of aromatic herbs
- 1 g of pepper
- 1 g of salt
- 10 skewer sticks
- 10 shot glasses
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