Cecina Tapas

Today we bring you three delicious options for appetizers with cecina, which we love! The result is obvious, spectacular!

Pintxo of cecina with orange jelly and mozzarella (2 units):
- 3 slices of cecina
- 4 slices of mozzarella
- 1 orange for juice
- Two sheets of gelatin
- 2 toasted bread
- Parsley

- Put the sheets of gelatin in warm water separately for 5 minutes.
- Squeeze the orange and passed through a sieve to remove juice pulp.
- Heat some of the orange juice in a saucepan over medium heat (without allowing it to boil).
- When warm, add the two sheets of gelatin and stir continuously.
- Remove from heat and add the rest of the juice and stir again to mix well.
- Put in a silicone mold and let it cool to room temperature. Then enter it in the refrigerator until it has the gelatin texture.
- Unmold gelatin and cut into pieces similar to the size of the bread.
- Toast the bread, place a sheet of orange jelly, one of cecina and mozzarella.
- Repeat for remaining two floors and decorate the pintxo with a roll of cecina and chopped parsley.


Pintxo of cecina with goat cheese and olives pate (2 units):
- 4 slices of cecina
- 4 slices of cheese goat cheese
- 1 green olives stuffed with anchovies
- 1/2 clove garlic
- A great dash of olive oil
- Black pepper
- 2 toasted bread

- We started making olive pâté: in a vessel suitable for mixer, mix the olives, garlic, oil and a pinch of pepper.
- Beat until you have a smooth paste.
- Toast the bread and put a generous layer of olive pâté.
- Add a slice of cecina in half, a slice of goat cheese and other of cecina.
- Cut into pieces another slice of goat cheese and place it above the cecina.


Pintxo of cecina and foie gras (2 units):
- 4 slices of cecina
- Two pieces of foie gras 
- Modena balsamic cream
- 2 toasted bread

- Toast the bread.
- Place two slices of dried beef (one above the other) and put in one end the foie gras.
- Roll it until the end of the slice of cecina and cut the edges to see the foie gras.
- Pour some Modena balsamic cream on toasted bread and put the cecina roll over.

Bon appetit!