Spanish Flatbread with Manchego Cheese, Mushrooms & Dates Recipe (2024)

FAQs

What is Spanish flatbread called? ›

Pan de cañada is a flatbread native to the Spanish region of Aragon, characterized by its flat, elongated shape with characteristic grooves designed for drizzling with extra virgin olive oil. This bread varies in size and can be sweet or salty.

Manchego can be enjoyed as is, or paired with sun-dried tomatoes, olives or figs, as well as nuts like almonds, hazelnuts and walnuts. Or simply enjoy with your favorite crackers or crusty bread. More mature Manchego is ideal for grating over vegetables or pasta.

Manchego PDO is very restrictive and, as a result, manchego cheese can only be made from registered sheep's milk from La Mancha region. Mixtures of milk from other types of animals are not allowed, not even milk from other breeds of sheep.

During the maturation process, manchego cheese develops a natural rind. The regulations permit this to be washed, coated in paraffin, dipped in olive oil, or treated with certain approved transparent substances, but require that it must not be removed if the cheese is to be marketed as PDO.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Nope! Unlike many cheeses, the rind of Manchego is not edible. These days, a lot of Manchego has an inedible rind that uses plasti coat to seal it during the maturation process. While plasti-coat isn't harmful, it's not digestible either.

Manchego cheese is a robust, hard cheese and its signs of spoilage are typically clear. Look for any discolouration, or white, blue or black spots of mold. If the cheese has taken on an altered smell, (not the usual pungent, savory aroma) that also tends to be a clear sign— Manchego cheese shouldn't smell overly sour.

Furthermore, protein is also important for growth and development during childhood, adolescence, and pregnancy (and Manchego is a safe cheese for a preggo to eat!). So now you know, next time you fancy some Manchego, stop feeling guilty about it. Yes, it might be rich in calories, but it's good for you too!

That honor goes to pule cheese (or magareći sir), a rare cheese produced in Zasavica Donkey Reserve in west central Serbia. The price? Around $600 a pound. To put this in perspective, a pound of Parmigiano Reggiano costs $15 to $25 per pound and up, depending on the producer and how many months the cheese is aged.

What is comparable to Manchego cheese? ›

Aged pecorino romano is the most similar Italian cheese to Manchego - both are made from sheep's milk and have a hard, becoming crumbly when mature, with a tangy, nutty taste.

most cheese rinds are edible except if they are made from wax, cloth, paper, or bark. so in the case of the mancgego that i posted yesterday that rind is made of wax. so you do not want to eat it.

It pairs beautifully with fruits such as figs and plums. It's also delicious with fruity chutneys. Membrillo, a quince paste, is often served with Manchego Cheese as the textures and flavors create a great contrast. It's also great with savory flavors such as olives, sundried tomatoes, and crusty bread.

Manchego is most often eaten raw, either served as an ingredient with traditional Spanish tapas, paired with fresh bread, jamón, and marinated olives, or as an ingredient in a simple sandwich assembled with similar ingredients (fresh and soft white bread, jamón, or other cured meats with milder, sweeter flavor to go ...

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour.

Tortillas are a traditional flatbread of Mexican cuisine, typically made of corn or wheat. They are thinner than many other forms of flatbread (but not all, crepes can be as thin as a tortilla, as well as the flatbreads sold as “wraps”), but they are still flatbreads.

Señorita bread, also known as Spanish bread or pan de kastila, is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar.