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[title] => Plato de charcutería artesana, Idiazabal e higos caramelizados
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- 4 lonchas de jamón cocido
- 4 lonchas de cabeza de jabalí
- 4 lonchas de galantina de huevo
- 4 lonchas de pavo trufado
- 1 cuña de queso Idiazabal curado ahumado
- 8 higos
- Una cucharada de miel
- Aceite de oliva
- Sal y pimienta
- 1 barra de pan de maíz
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1. Elegir los higos que estén maduros, pero firmes.
2. Cortarlos en rodajas un poco gruesas para que no se rompan.
3. Poner en una sartén un poco de aceite y añadir los higos.
4. Incorporar el romero, un poco de sal, pimienta y la cucharada de miel.
5. Cocinar por ambos lados hasta que los higos estén caramelizados.
6. Cortar el pan y tostar.
7. Cortar el queso en triángulos.
8. Colocar la charcutería artesana en un plato, junto con el queso y los higos.
9. Acompañar con las tostadas de pan de maíz.
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