BALANCED TEXTURAS OF CECINA DE LEON with mascarpone, quince jelly and micuit served on bread
Recipe of the month
Autor: Chef: Mª Azucena Martínez Colado
Escuela Host. Valverde de la Virgen (León)
12 slices of Cecina de León. 12 slices of quince jelly. 12 slices of mascarpone cheese. 12 slices of micuit and dessert wine glaze.
FOR THE CECINA DE LEON BREAD: 125 g flour, 7 g yeast, 50 ml. oil, 7 g butter, 4 slices of Cecina de León chopped, 50 ml water - Knead together all the ingredients and leave to rise for three quarters of an hour.
Roll out and cut the dough into the desired shape and bake at 200º for approximately 15 minutes.
Once the bread has been made, put on top in equal parts, the Cecina de León, the micuit, the quince jelly and the cheese , then repeat once more. Drizzle a few drops of glaze on top.