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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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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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1 rodaja grande de bonito o un cogote
	
1/2 sandía grande
	
Aceite
	
Sal y pimienta
	
Sésamo tostado
	
300 gr de arroz thai picante (venta a granelen Origen)
	
Para la reducción de sandía:
	
100 gr de sandía
	
50 ml de salsa de soja
	
2 cucharaditas de azúcar moreno


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Cortar el bonito en dados.
	
Cortar una rodaja de sandía del grosor de los dados de bonito y trocearla de manera que queden al mismo tamaño.
	
Montar las brochetas, salpimentar, añadirle un poco de aceite y dejar macerar.
	
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Cocer el arroz.
	
Cocinar las brochetas por los cuatro lados en la plancha caliente.
	
Servir bañadas con la reducción, añadir sésamo tostado y acompañar con el arroz Thai picante.


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1 bolsa de pochas
	
1 tomate
	
1/2 pimiento verde o unas piparras
	
1 cebolleta
	
1 puerro
	
500 gr de langostinos frescos
	
1 tazón de agua
	
Un chupito de Cognac o Armagnac
	
Aceite de oliva virgen extra
	
Sal
	
Perejil picado


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Cortar el bonito en dados.
	
Cortar una rodaja de sandía del grosor de los dados de bonito y trocearla de manera que queden al mismo tamaño.
	
Montar las brochetas, salpimentar, añadirle un poco de aceite y dejar macerar.
	
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Ponerlo en un cazo junto con la salsa de soja y el azúcar moreno y calentar hasta que se reduzca a la mitad.
	
Cocer el arroz.
	
Cocinar las brochetas por los cuatro lados en la plancha caliente.
	
Servir bañadas con la reducción, añadir sésamo tostado y acompañar con el arroz Thai picante.


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