Cecina de León with Olive Oil and Almonds
Ingredients
- 200 gGrisons meat (very thinly sliced)
- 4 tbspExtra virgin olive oil (drizzled)
- 30 gAlmond with skin (crushed and toasted)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pinchBlack pepper ground (freshly ground)
- 200 gCecina de León (thinly sliced)
Method
Deep purple, nearly translucent slices of cured beef. The marbling begins to glisten and soften under the extra virgin olive oil. Aromas of smoke and toasted nuts emerge as the plate reaches room temperature.
- 1
Take the Cecina de León out of the fridge. If not sliced, use a slicer or a very sharp knife to get paper-thin shavings. Lay the slices flat on a large plate without overlapping too much. Let rest for 10 minutes so the fat softens.
- 2
Coarsely crush the almonds with the flat of a knife. Toast them dry in a hot pan for 2 minutes until lightly colored and the roasted aroma develops.
- 3
Drizzle the olive oil in a steady stream over the entire surface of the Cecina. Sprinkle with the almond pieces. Add a few drops of lemon juice for acidity and a grind of black pepper. Do not salt, the meat's curing is sufficient.
Frequently asked questions
How do you get this dish right?
- The meat must be served at room temperature, never chilled, to allow the flavors to release.
- Use a characterful olive oil, like Picual, to match the intensity of the beef.
How long does this dish keep?
Sliced meat oxidizes quickly. Consume immediately. If necessary, wrap tightly with cling film and refrigerate for a maximum of 2 hours.
