Manchego & Other Spanish

Concepts

Want to showcase Président Spanish Cheese on your menu? Serve up something sensational with these innovative concepts.

Manchego eCookbook

Galbani® Height-of-Fresh Cheese Plate

Galbani® Pickled Pink Artichoke Pie

Galbani® Calabrian Cubano

Galbani® Italian Cobb Salad

Galbani® Warm & Cheesy Apple Focaccia

Fried Poached Eggs Benedict

Jalapeño Cornbread Biscuits

Tortilla Soup

Pistou With Manchego Cheese

Apple & Arugula Salad

Prociutto Fried Cheese Sticks

Taste of Spain Sandwich

Manchego Cheese & Ham Risotto

Chorizo and Kale Pizza

Balsamic Roasted Pears

Manchego Panini

Manchego Pincho

Manchego Pizza

Brown Butter Pumpkin Pasta

Serves 4

Sauce

2 tbsp.	Président butter
2 tbsp.	All-purpose flour
2 cups	Milk
2 cups	Président Don Bernardo Manchego cheese, shredded
	Nutmeg, grated to taste
	Kosher salt & freshly ground black pepper to taste

Eggs

Sauce

Melt the butter in a heavy saucepan. Add the flour and stir to combine. Cook for 1 minute, stirring constantly.
Add the milk and whisk to thoroughly combine milk and butter mixture. Bring sauce to a simmer and cook for 10 minutes, whisking frequently.
Add the shredded Président Don Bernardo Manchego cheese, a little at a time, while whisking. Adjust seasoning with nutmeg, kosher salt & freshly ground black pepper to taste.

Eggs

Bring 2 quarts of water to a simmer. Add eggs in their shells and cook for 10 seconds. Remove from water. Crack eggs 1 at a time into water and cook each for 3 minutes. Maintain a gentle simmer.
Once cooked, remove eggs from poaching water and place in a bath of ice and water to cool down. Remove from ice bath and reserve eggs.
Gently dry each cooked egg with paper towel. Toss lightly with flour, then dip into beaten eggs, and toss with panko crumbs. Repeat process with each cooked egg.
Cook Canadian bacon in large sauté pan, and reserve.
Heat duck fat to 350 degrees F. Cook eggs in fat until golden brown, about 2 minutes.
Serve on toasted bread and cooked bacon.

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