Cecina de León with Olive Oil and Almonds

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 417
• Protein: 41 g
• Carbs: 4 g
• Fat: 26 g

Ingredients

• 200 g Grisons meat ( very thinly sliced )
• 4 tbsp Extra virgin olive oil ( drizzled )
• 30 g Almond with skin ( crushed and toasted )
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 1 pinch Black pepper ground ( freshly ground )
• 200 g Cecina de León ( thinly sliced )

Instructions

1. Tempering the Cecina

   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. Preparing the almonds

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Sliced meat oxidizes quickly. Consume immediately. If necessary, wrap tightly with cling film and refrigerate for a maximum of 2 hours.