OUR RECIPES 

Loquat salad "la jalancina" filled of foie gras mi-cuit, with fresh leaf vegetables and pine nut vinegar of basil.

* Ingredients:

 - Two medlars for portion

For the Salad:

 - Fresh leaf vegetalbes (rocket, dande lion, escarole, radicchio etc)

  - Extra-virgin olive oil

 - Jerez vinegar

 - Pine nuts

For the basil coulis

 - Make up as pesto sauce

For the making of the foie gras mi-cuit

 - Duck liver

 - Salt and pepper

 - Brandy "Larios 1866"

Elaboration

Fill the loquats with the mi-cuit and mould each piece into two balls. Flour each ball and deep into whisked egg.  Finish the ball moulding it into bread-crumbs.  Stir-fry the pine nuts in a bit of the fal form the mi-cuit select the fresh cuts for the salad and decorate with the vinegar and basil sauce