With oatmeal or rye bread, stained with tomato jam and thin slices of sweet and sour pickle. In a canape, tapa or sandwich
Simplicity is not at odds with exquisiteness. The rough and exotic aroma of black pepper marries the softness and creaminess of the finest pâté
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 tablespoons of rissoto
Ingredients for rissoto
200 gr. Rice pump
50 gr. Of dehydrated mushrooms (ceps)
1 spring onion or leek
50-75 gr. Of parmesan cheese
1 Arrange the toasted bread slices in a pan
2 Place a spoonful of rissoto on slice of bread
3 Place a slice of Foie Cuit’s Medallion on the rissoto layer
4 Decorate with ham shavings
Preparing for rissoto
1 Hydrate the mushrooms for half an hour.
Meanwhile, cut the scallion into julienne and sauté in a low (low) saucepan over medium heat.
2 Add the rice and sauté together with the onion stirring until it starts to transparent.
3 Add the ceps and hot broth, stirring constantly. The technique of the rissotto is based precisely on this, add the broth little by little to be submerged and remove the rice, to control the cooking and the evolution of the broth.
4 Finally, add Parmesan cheese, remove and remove from heat. let stand a few minutes before serving
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84