Put yourself in gourmet mode with this pincho of Queen olives, boletus and foie. The most select pincho for the most special occasions.
Ingredients (3 unit)
• Queen olives
• Bread toasties
• 4 Dried apricots (Orejones)
• 0,71 Oz. Boletus and mushrooms
• 1 loin of fresh foie
• 1 twig of thyme
DirectionsStep 1: Chop the mushrooms, boletus and the dried apricots and sauté them. Save for later.
Step 2: Pass the foie on the iron and remove leftover fat.
Step 3: On the bread toast, set the chopped mushrooms, boletus and dried apricots, foie and olives in this order.
Step 4: To finish, decorate with thyme, and it is ready to taste!