Seville Chorizo and Manchego Savory Cakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a very flavorful bread. An excellent side to soup, steak or pork tenderloin. I made it in a buttered 10 springform pan instead of individual tart pans for ease (so baked a little longer than the original recipe specified below.) From Sweet Revenge restaurant, Manhattan, NY. Ingredients:
2 1/4 cups flour |
2 tablespoons sugar |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon fresh ground black pepper |
1/2 teaspoon baking soda |
4 green onions, thinly sliced (about 2/3 c.) |
8 ounces fully cooked spanish chorizo, cut into 1/4-inch cubes |
6 ounces manchego cheese, cut into match-stick size pieces |
1 cup part-skim ricotta cheese |
3/4 cup buttermilk |
2 large eggs |
6 tablespoons olive oil |
1 teaspoon dijon mustard |
2 teaspoons smoked paprika |
Directions:
1. Preheat oven to 375°F.
2. Cut out 8 6-inch squares of parchment paper. Place one square in each of eight 4 1/2 inch tartlet pans with removable bottoms.
3. Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
4. In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
5. Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
6. Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.
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