Trays of Tapas: A Taste of Spain at the Library

Cooking Spanish food is as easy as uno, dos, tres. At least that's what participants thought at a recent "make your own tapas" class at .  

For those readers who have not yet tasted this Spanish culinary classic, a tapa is Spain's equivalent to a miniature appetizer. Tapas are often served on bread and with alcohol. For a recipe courtesy of Chef Richard Kanowsky, please continue reading.

Kanowsky, a Patchogue-based chef, taught the two-hour class. The library event was the chef's first time teaching tapas-making to a group. 

"I don't know if you guys know what you signed up for," he said before he began the interactive class. 

Kanowsky set up five tables with three to five participants at each table.  At the end of the class each table brought their tray of tapas to the front of the classroom and shared their creation with the other participants. 

The dishes made were: tuna stuffed piquillo peppers, cherry tomatoes stuffed with cabrales mousse, prosciutto wrapped asparagus, manchego stuffed dates with mint and pancetta and olive tapenade. 

According to Kanowsky, it's best to get any of the ingrediants at a specialty store.  If a Spanish specialty shop isn't in your neighborhood, check out the local Italian food store, such as Furci in Bayport. 

Chef Kanowsky also made a bunch of alcohol-free sangria (to the grief of some partipants) and a bowl of marinated olives.   

Participant Ginny Grandinetti said she knows tapas very well, as her daughter lives in Madrid.   Grandinetti's Madrid experience has included many tapas over the years and she brings home manchego cheese each year. 

Manchego is Spain's prized cheese - like Wisconsin's Cheddar cheese. When eating mangchego alone, Kanowsky says to go for a more aged version, but when pairing it with other foods like in the recipe below, you can use a younger version of the cheese.

Manchego Stuffed Dates with Mint and Pancetta

12 dried dates, pitted

1/2 lb of manchego cheese, diced small

1/2 lb of pancetta, diced small

12 mint leaves

Sautee pancetta in oil over medium heat until fat is rendered and cubes are crispy, about 15 minutes.  Set it aside on a paper towel to absorb excess fat and cool.  Stuff pancetta inside the date.  Stuff manchego inside the datel.  Place on top of a mint leaf and serve.