Make a “torrija” (bread soaked in liquid and egg, and fried), soaking the bread in Cecina stock. Make a thick cream with the remaining stock. To make the Bierzo pepper mousse, whip 200 grs. of cream, mince 140 grs. of Bierzo peppers, add 3 sheets of gelatine, which have been soaked beforehand, and whisk together in the blender.

To make the decorative strips of Cecina, finely cut the Cecina into strips and dry in the oven for 3 minutes. To serve, first place the “torrija” in the base of a mould, then arrange the Cecina cream on top and finally the pepper mousse, decorate with the strips of Cecina and drizzle with aromatic olive oil.