Fried Adyghe cheese with raspberry chutney
2 servings
12 minutes
Fried Adyghe cheese with raspberry chutney is a true symphony of flavors, combining the creamy tenderness of the cheese with the bright sweet-sour notes of raspberry. Adyghe cheese, known for its soft and slightly salty taste, pairs perfectly with the tangy raspberry sauce where the berries are caramelized with wine vinegar. This dish, rooted in Abkhaz cuisine, evokes warm summer evenings and the traditions of southern peoples. The cheese fried to a golden crust acquires a pleasant texture, while aromatic Provencal herbs add depth to it. This dish is served as an exquisite appetizer or an accompaniment to a light dinner, allowing one to enjoy the harmony of flavors born at the intersection of sweet, salty, and spicy.
1
Place the raspberries on a hot pan greased with 1 teaspoon of oil.
- Raspberry: 80 g
- Olive oil: 2 teaspoons
2
After 30 seconds, cover with a lid and reduce the heat.
3
Stir well after 5 minutes.
4
Add wine vinegar after 1 minute. Stir and simmer for another 2 minutes.
- White wine vinegar: 1 teaspoon
5
Then transfer to a sauce boat and let it cool.
6
Heat 1 teaspoon of oil with a pinch of coarse salt in a pan.
- Olive oil: 2 teaspoons
- Coarse sea salt: pinch
7
Place the cheese cut into sticks.
- Adyghe cheese: 125 g
8
Once the bottom side is browned, flip it and season with dry herbs.
- Herbes de Provence: 0.5 teaspoon
9
Fry until golden brown on high heat on all sides.
10
Transfer to a plate and serve with sauce.