Our World in Food

Este plato fue mi favorito en la granja Roquecave. Es simplemente un queso de cabra revuelto en harina, huevo, pan rallado y frito!

If I had to pick the most delicious dish I ate at Roquecave Ferme des Chèvres, it would be this ridiculously simple fried cheese called Pélardon pané. Each person is served their own individual round of fried goat cheese that has been dusted in flour, dipped in egg and covered in bread crumbs. It MUST be served with a fresh salad for the lovely contrast of textures  and because otherwise you feel like a total glutton!

Carole made a gluten-free version for me! She simply rolled the cheese in chestnut flour and then fried it. Chestnut flour is naturally sweet and the combination was spectacular!

Pélardon Pané

• 1 round of slightly aged goat cheese per person
• An egg, beaten
• Flour
• Bread crumbs
• Drizzle of neutral oil

1. Place the beaten egg in a bowl, the flour on a plate and the bread crumbs on a separate plate.
2. Pat flour onto each cheese round, then dip in the egg and lastly cover completely in bread crumbs.
3. Heat a pan with some oil and fry each cheese until golden on both sides.
4. Serve with salad!