Fried suluguni with spicy spinach paste
4 servings
75 minutes
Fried suluguni with spicy spinach paste is a true gastronomic delight embodying the spirit of Georgian cuisine. Tender, salty suluguni coated in a crispy breadcrumb crust reveals its flavor even more vividly when paired with the piquant spinach paste. Spinach adds freshness to the dish, while walnuts and garlic provide richness and depth. The spicy note of chili pepper enlivens the taste, turning every forkful into a celebration. This dish is perfect for warm friendly gatherings or cozy evenings when you want to enjoy something special. Its simplicity in preparation makes it accessible, while the richness of flavors makes it unforgettable. Serving fried suluguni with chilled paste creates a contrast of textures that enhances the taste even more.
1
Dip the spinach in boiling water for 2-3 minutes.
- Baby spinach: 100 g
2
Chop walnuts, garlic clove, peeled pepper, and cooled spinach in a blender (to a paste consistency) and refrigerate for 1 hour.
- Baby spinach: 100 g
- Walnuts: 50 g
- Garlic: 1 clove
- Chili pepper: 1 piece
3
Make breadcrumbs from one loaf.
- Mini ciabatta: 1 piece
4
Cut the suluguni into cubes or slices, beat 2 eggs, dip the suluguni in the egg, coat it in breadcrumbs, and fry on both sides in butter.
- Suluguni cheese: 300 g
- Chicken egg: 2 pieces
- Mini ciabatta: 1 piece
- Butter: 30 g
5
Take the pasta out of the fridge and serve everything together on the table.
