For the “coca”:
- Olive oil
- 200 gr. foie mi-cuit
- 1 tart apple
- 1 bunch of grapes
- Flake salt
- Black truffle
- Make a “volcano” out of the flour on your work surface. Add a good splash of olive oil, a pinch of salt and half a glass of water to the “crater”, spooning in the flour little by little until you’ve obtained a smooth, even dough. Roll out the dough with the help of a rolling pin until very thin and bake at 190ºC for 8-10 minutes until cooked through. Remove from the oven and reserve.
- Cut apple into cubes, coat in sugar and saute in a hot pan until they caramelize. Remove from heat and allow to cool.
- Peel the grapes and reserve. Cut foie mi-cuit into cubes the same size as the apple, and serve on top of “coca” with apples and grapes. Season with flake salt and chopped or sliced truffle.
You can also serve the foie mi-cuit with apple or fruit compote. A fruity wine. The palate should be voluptuous and lively, long on the palate with notes of woods, flowers and spices. For example, Waltraud Bodegas Torres of D. O. Penedes