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Recipes

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)


Elaboration:

Ingredients: 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. Preparation: Roll out and cut the dough into the desired shape and bake at 200º for approximately 15 minutes. To serve: 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.
 
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