Spanish · Lunch
Spanish Air-Dried Beef with Olive Oil
Leon Cecina with Olive Oil
Leon air-dried beef plate sliced paper-thin and dressed simply with extra-virgin olive oil, flaky salt, and cracked pepper, served with country bread, manchego shavings, and Aragon olives alongside.
$$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
562Calories
28gProtein
38gFat
28gCarbs
1gSugar
2gFiber
845mgSodium
52mgChol
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Instructions
1
Prep
Remove cecina from refrigeration and lay slices flat on a wooden board. Shave manchego thin with a peeler. Toast country bread until golden. Warm two serving plates.
2
Toast
Heat a skillet over medium heat. Place bread slices in the pan 2 to 3 minutes per side until edges are crisp and golden. Work in batches if necessary to avoid crowding. Transfer to plates.
3
Plate
Divide cecina slices between the two plates, draping them in overlapping layers across one side. Scatter manchego shavings over the surface of each plate. Drizzle extra-virgin olive oil generously across each. Sprinkle flaky sea salt and cracked pepper evenly over both. Arrange toasted bread and Aragon olives alongside each plate. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) cecina
- 60g (2.1 oz) aged Manchego cheese
- 60g (2.1 oz) Aragon black olives
- 4 slices country bread
- 40ml (2.7 tbsp) extra-virgin olive oil
- 0.5 tsp flaky sea salt
- 0.5 tsp black pepper