Recipe of foie sandwich with extra virgin olive oil - First day of harvest Picual and beer.
- Foie in block or slices
- Tomatoes dried (preferably cherry)
- Bell pepper
- Olive zest dehydrated black (if you can't find any, we'll substitute tapenade)
- Extra Virgin Olive Oil - First Day of Harvest Picual Castillo de Canena
- Craft beer Mica Root
Cut a thin slice of foie and grill it briefly.
Open the bread (preferably glass type) and drizzle generously with extra virgin olive oil First Day Harvest Picual Castillo de Canena.
Next, arrange several dried tomatoes to taste (we have chosen dried tomatoes).
On top of the tomatoes, place the foie and sprinkle a little red pepper and grated dried black olives.