Crispy Leon Cecina and Pedro Ximenez scented leek millefeuille in a boletus sauce

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.

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CURSO  DE CORTE DE CECINA DE LEÓN
Cárnicas Anjos, S.L.
Cecinas Garrote, S.L.
Cecinas Nieto, S.C
Embutidos Agustin
Embutidos El Pinar, S.L.
Embutidos GEAL
Embutidos Jonás, S.L.
Embutidos Santa Cruz de Montes
Embutidos El Maragato, S.L.
Embutidos Yordas
Entrepeñas, S.L.
Feblame, S.L.
Fábrica de Jamones y Embutidos Ezequiel
Ferju, C.B
Friber, S.A. - Embutidos Pajariel
Frimols, S.A
Embutidos Hermanos Laiz Madera, S.L.
Emubtidos Quiñones, S.L.
Productos Cárnicos El Castro
La Casa de la Montaña
Valles del Esla