CURED MEAT (CECINA) MARINATED WITH

MUSHROOMS, FOIE AND PEDRO XIMENEZ REDUCED

SAUCE

By María Fernández González

Why is this recipe important to me?

I love eating appetizers especially if they are made with mushrooms and delicious dressings.

This appetizer is perfect for an important dinner like an anniversary or your boyfriend’s/ girlfriend’s birthday.

INGREDIENTS FOR TWO PEOPLE

60 grammes of cured meat (cecina)

Four slices of home-made bread

100 grammes of mushrooms

60 millilitres of Pedro Ximenez wine

Some Duck Foie

PROCEDURE

Firstly I need to cut the cured meat very thin or I can buy it in the supermarket where I can find it cut.

In this occasion I’m going to use an especial one. It comes from León and it’s very tasteful and good.

PROCEDURE

I’ll bake the cured meat in the oven for 5 minutes. I do this to make the flavour more intense.

Secondly, I’ll work with the mushrooms. I’ve chosen very similar ones to “boletus” because they are delicious and now they are at the height of the season but they are very expensive so if you want, you can use cheaper ones.

I’ll chop the mushrooms in small pieces and put them into a frying pan.

PROCEDURE

PROCEDURE

Then I’ll add the Pedro Ximenez wine to the frying pan.

This wine has strong body, a dark red colour and an intense sweetness in the palate.

I’ll cook it on a low heat because I want the wine to lose some volume and the alcohol

PROCEDURE

Immediately after, I’ll cut the bread in very thin slices and I’ll toast them in the toaster.

PROCEDURE

Finally, I’ll put the cured meat on the toasted bread and the mushrooms cooked with the Pedro Ximenez wine on top.

I love foie so I'll add some of this product too.

PROCEDURE

It’s a fantastic, elegant, well-presented and tasteful appetizer which it's good with all kinds of wine but it's better accompanied with an aromatic, vigorous red one.