Leon Cecina millefeuille with goats cheese parfait, pippin apples and smoked crystals on a bean vinaigrette base

Cut the Cecina into fine slices lining a mould with them. Soften the goat’s cheese, mix with the pistachios and put aside. Peel the apples, cut into segments and roast.

Line the mould in the following way, first the cheese parfait, then the apple, and the Cecina successively, until the mould is filled. To one side, very finely grind the beans and mix with the Modena vinegar.

Make fine caramel threads with the sugar and glucose, by stretching the mixture out on a cold table and shaping, and sprinkle with Cecina powder.

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Recetario de Cecina de León

LA MEJOR CECINA DEL MUNDO

Consejo Regulador I.G.P. CECINA DE LEÓN | León - España | Tfno. +34 987 615 275



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