Author Notes
If you don't know what quenelles are, look it up on the internet. Use to spoons to make them. They look a little bit like sausages basically. Serve with a nice salad and pears, or as an appetizer
Warning: quenelles must rest overnight —MarieGlobetrotter
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Ingredients
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100g
log of fresh, soft goat cheese, without the skin
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1
egg white
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1/3 cup
flour
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salt and pepper
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1 teaspoon
dried oregano
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1 teaspoon
dried basil
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2 tablespoons
olive oil
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2 teaspoons
balsamic vinegar
Directions
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Remove the skin of the goat cheese if necessary. Cut cheese into small dices. In a bowl, combine cheese with flour, salt, pepper, basil and oregano. Crush with a fork.
Incorporate egg white and mix well to obtain consistent mixture. You can also use your hands.
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Make quenelles with the help of two teaspoon. Pour a little bit of flour in a bowl and flour the quenelles. Place in a sealed box and set in the fridge for the night.
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The next day, heat some water in a large saucepan. Poach the quenelles until they come out on the surface, about 2-3 minutes. Dry well and fry them gently in a pan with some olive oil and a few drops of balsamic vinegar
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