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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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