I don’t typically care for rules. But the long-established rules for Manchego Cheese are different.

First, to be called Manchego, this wheel of wonderfulness must have been made in the La Mancha region of Spain with milk from the Manchega breed of sheep. Manchego must be cave-aged for a minimum of three months, and the result is sweet, tangy nuttiness and semi-soft to hard consistency, depending on its age. (The longer Manchego ages, the more complex the cheese.)

Did you know?  Want to ensure that you’re buying the real thing? Just look for the distinctive herringbone pattern on the Manchego rind.

A Manchego that is labeled Curado has the consistency similar to an American Cheddar. It’s mild, nutty and delicious. The Viejo version is harder — not quite hard as Romano, but close — and is sharper in flavor with a strong finish. One is more expensive than the other, but you can’t go wrong either way.

In the following recipe, I use Manchego Curado. The slight creaminess works very well with the sweet peas and garlic. The lemon juice ties it all together. (Use Pecorino Romano if you can’t find Manchego.) While this makes an outstanding side, the prepared version mixed with cooked ground chicken and 1/3-to-1/2 cup of marinara also makes an outstanding batch of stuffed sweet bell peppers.

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Orzo w/ Manchego and English Peas

Orzo w/ Manchego and English Peas — Mild nutty creaminess meets slightly sweet tang.

5.0 from 2 reviews

Orzo w/ Manchego and Peas

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Adam J. Holland

Recipe type: Side

Cuisine: American

Serves: 6-8 sides

Ingredients

• 2 TB – Butter
• 1 TB – Extra virgin olive oil
• 1 – Shallot, minced
• 1 lb - Orzo
• 2 – Garlic cloves, minced
• 4 cups – Vegetable or chicken stock
• 2 TB – Lemon juice
• 1½ cups – Frozen English peas
• ¾ cup – Manchego**, shredded
• Kosher salt and Freshly ground pepper

Instructions

1. In a medium-to-large skillet and olive oil and butter; heat until butter is melted.
2. Add orzo, shallot and garlic; stir constantly until vegetables become fragrant and some of the orzo begins to turn golden, about 2 minutes.
3. Add stock and lemon juice, stirring well.
4. Cook at a simmer, stirring regularly (much like you would risotto) until most of the liquid is absorbed and orzo is al dente, about 6-8 minutes.
5. Add peas and continue cooking for another 3-4 minutes, stirring regularly.
6. Stir in Manchego. Season with salt and pepper as desired. Serve immediately.
7. Makes 6-8 side servings with leftovers.

Notes

** Use Pecorino Romano if you can't find Manchego.

3.2.2885

 

Read the original on: The Unorthodox Epicure