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Food and the wines :
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Hot roasted goat cheese with almonds and chestnut
Ingredients :
For 4 persons, preparation time : 20 mins, cooking time : 10 mins.
2 portions of goat cheese, 25g of breadcrumbs, 25g of chestnut flour, 25g of ground almonds, 25g of crushed chestnuts, 1 salad, 2 spoonfuls of mustard, 10cl of cream, 1 bunch of chives, pine nuts, vinegar, olive oil, 2 tablespoons of butter, salt, pepper.
Preparation :
 Cut the goat cheeses in two down the centre horizontally. You should have flat slices. In a bowl, mix the almonds, the breadcrumbs and the crushed chestnuts. In another bowl, break an egg and season with salt and pepper, add a drop of oil and beat the mixture. Finally, into another bowl pour the flour.
Place each portion of goats cheese in the flour and make sure they are well covered. Next dip them in the egg mixture, then roll them in the breadcrumbs, almonds and chestnuts. Put them aside.
Prepare a vinaigrette with salt, pepper, vinegar, mustard, crème fraîche and the chives.
At the time of service, cook the goat cheese portions in a frying pan with a small amount of butter. Keep turning them in the pan and serve them very hot with the salad and the vinaigrette. Sprinkle the dish with the pine nutes and crushed cheshnuts.
A small leaf salad or a seasonal crispy salad such as dandelion leaf would go delightfully well with this small but eloquent dish. |
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Restaurateur : |
Raymond LAFFONT, restaurateur à Ozon
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A Vin de Pays des Coteaux de l'Ardèche rosé, or even a sauvignon, a Chatus, a Syrah or a mineral Gamay. Stick to younger wine, as they are fresher and lighter for the goat cheese and the vinaigrette. |
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