Cut the Cecina very finely and place in a 160ºC (320ºF) hot oven during 3-4 minutes, then leave to cool. For the filling, sauté the shallot and the finely julienne cut leeks on a low heat with a little butter and olive oil, flambé with Pedro Ximénez wine and a little brandy, cover with cream and leave to reduce.

Sauté the sliced boletus in the same way with a knob of butter, flambé using equal amounts of brandy and port, add single cream and meat stock and leave to reduce. Sauté a few raisins with olive oil, pine nuts, whole cherry tomatoes, the sliced boletus, a few chopped chives and salt. To dress the plate, place a slice of Cecina, the filling, another slice of Cecina successively, finishing off with the sauce.