Recipe for Cogollos with Montesano Iberian Acorn-fed Salchichón and Payoyo Cheese by Juanlu Fernández, chef with 1 Michelin Star
Today we bring you a delicious and quick recipe that combines the creaminess of Payoyo cheese, the fresh touch of lettuce and the tasty flavor of Montesano Iberian Bellota Salchichón.
Ready to prepare and enjoy this delicious and easy snack? Don't wait any longer and get started. Keep reading and discover step by step how to prepare this tasty recipe.Ingredients:
- Montesano Iberian acorn-fed sausage
- Lettuce hearts
- Payoyo cheese
- Garlic
- Vinegar
- Extra virgin olive oil
Elaboration:
You can see the full recipe on our YouTube channel:https://youtu.be/ICrLf5DEdUM
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