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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Beautiful contrasts of flavours and textures! It's a pity that it's a seasonal dish... I would eat it all year long!!! Ingredients:
8 figs |
16 iberian acorn ham slices |
different lettuce leaves |
100 grs. of micuit foie |
some salty sunflower seeds |
balsamic vinegar |
olive oil |
honey |
kitchen salt |
Directions:
1. First of all place the figs in the freezer for 5 minutes so that you can cut them for the carpaccio and don’t get all broken.
2. Slice them as thin as you can and place in the middle of the plate.
3. Fry 1 or 2 slices of iberian acorn ham, in two olive oil drops, per person and let it dry over kitchen paper. Place it over the figs.
4. Dress the lettuce leaves with olive oil, balsamic vinegar and kitchen salt.
5. Place the lettuce leaves over the figs and fried iberian acorn ham.
6. Cut 5 to 7 small pieces of foie micuit per person and place it on top of the lettuce. Add some salty sunflower seeds. Also add 2 more slices of iberian acorn ham (non fried, just raw).
7. To decorate the plate make a drawing with a sauce made out of a bit of balsamic vinegar, honey (two teaspoons) and kitchen salt. Also drop a bit over the lettuce.
8. Mixing textures, flavors, and colors is the best! I love it!
9. This is not a typical traditional Spanish recipe… but Spanish cooking is developing so fast… I found this recipe in a restaurant and since I love figs… I couldn’t resist! Enjoy.
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