Manchego And Secallona Dip

Secallona is a long, slender all-pork sausage from Catalonia in the north of Spain. It is similar to another Catalonian salami-type sausage known as fuet, although it is smaller in diameter and combines really well with one of Spain’s best known cheeses – Manchego.

Manchego and Secallona Dip

• Prep Time: 10 mins
• Cook Time: 10mins
• Total Time: 20 minutes
• Cuisine: Tapas|Vegetarian

Scale 1x2x3x

Ingredients

• 250gr grated Manchego cheese
• 1 Secallona chopped
• 2 peppers chopped
• 1 red onion chopped
• 3 tbsp piquillos peppers pâté or other vegetable pâté
• Black Olive breadsticks or other breadstick to dip

Instructions

1. Heat the oven or grill.
2. In fraying pan over a medium heat, add the chopped secallona, peppers and chopped onion and cook through for about 5 minutes. Add the piquillo pepper pâté, drain and set aside.
3. In a ceramic or heatproof dish, add the manchego cheese and grill until melted. Top with drained secallona mixture and stir to mix everything together.
4. Serve immediately with together with breadsticks.