Mantoro Sticks with Romesco Sauce
Romesco is a punchy Spanish sauce that begs to brighten up anything on your plate. In this case, lightly battered and pan-fried slices of Reny Picot Mantoro cheese—aka the more sophisticated, jet-setting cousin of mozzarella sticks.
For the sauce:
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
For the sticks:
8-ounce wedge Reny Picot Mantoro
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup panko breadcrumbs
1/4 cup extra-virgin olive oil, for frying
- Make the sauce by pulsing first 8 ingredients in a food processor until very finely chopped. Slowly add the olive oil and process until smooth. Season with salt and pepper and set aside.
- To prepare the sticks, cut Mantoro into 1/2-inch thick slices.
- Grab three bowls and fill one with flour, one with beaten egg, and one with breadcrumbs. To bread each slice of cheese, first coat with the flour, then the egg, and finally the breadcrumbs. Place each breaded slice of cheese on a plate.
- Heat a frying pan to medium-high heat and add a 1/4 cup of olive oil. Once the oil gets hot (about 350 degrees F), start adding the breaded slices of cheese. Cook each side for 30 seconds until crispy and golden.
- Serve warm with a side of romesco sauce.