Foie Toast with Iberian Acorn Ham

If you ever come to Spain and want to buy some in a specialised shop or buy it through internet you should ask for the advise of an expertise or go to a recommended grocer’s/gourmet shop because you might dissagree in the quality/price you pay.
It should be eaten at room temperature, never cold. Open a bottle of good wine, relax and enjoy its flavours!

You’ve never tried anything like this!!!!

If you happen to be in Barcelona, this is my shop recommendation for you: Reserva Ibérica.

For those of you not in love with foie, there’s always other choices for this ham: Toast the bread, scrub the ripe tomatoe over it, add some virgin olive oil and salt and place the ham on top! Superb!!!

Recipe

Ingredients: 1/2Kg. onions, 8 olive oil spoons, 1 sugar spoon, 1 glass of dry white wine, 4-8 big toast, 4-8 duck foie filette, 4-8 Iberian acorn Ham, kitchen salt.

• Slice the onions and put in a pot with the olive oil and sugar. Cook at low fire for 1 hour (microwave 15 minutes). Cover the pot.
• Add the wine and cook for another hour without the cover at low fire (if you do this part the day before, flavours will stand out).
• Toast the bread and spread the mixture on it. Lay one slice of Iberian Acorn Ham on top.
• Prepare a pan at high fire and when it's very hot cook only for 30 seconds each side of the duck foie. Lay it on top of the Iberian acorn ham and pour some kitchen salt on it.