Make Pan Con Tomate with Jamon Iberico, Foie Gras, and Slow Cooked Onion. The recipe package includes: La Belle Flash Frozen Foie Gras, Ten 2-oz Slices and a package of pre-sliced Cinco Jotas Jamon Iberico de Bellota, 3 oz.
Ingredients: ½ pound yellow onion, sliced thin 4 tablespoons olive oil ½ tablespoon sugar ½ cup dry white wine 8 slices of rustic bread such at ciabatta 1 clove garlic, cut in half 8 slices Foie Gras, 2 oz each, scored in crosshatch pattern 3 ounces sliced Cinco Jotas Jamon Iberico de Bellota 1 medium tomato, grated on a box grater, leaving only pulp and no skin salt and pepper
Instructions: Put the sliced onions in a small pot with the olive oil and sugar. Cook for 1 hour on low heat, covered. Add the wine and cook onions for another hour, uncovered on low heat. This can be done in advance, and refrigerated overnight. Bring to room temperature before serving. Toast the bread and rub with garlic. Spoon the tomato pulp on each slice of the bread, then spoon the onion mixture on top of the tomato (including some of the oil, which surrounds the onions. Lay a few slices of Jamon Iberico on top of the tomato and onion. Season the foie gras slices with salt and pepper. Heat a heavy sauté pan over medium high heat and sear foie gras slices for about 30 - 45 seconds on each side. When foie gras is dark golden on the outside and just set on the inside, remove from pan. Lay seared foie gras on top of the Jamon Iberico. Garnish with chives.
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