Chef Enrique Martin recovers ancient recipes and brings them to the nowadays,
keeping hundred per cent andalusian grown products as the only secret he will never change. In his recipe, Enrique unfolds all the innovation and technique of the new andalusian cuisine, distinguished by detailing of tastes and aromas.

Ingredients:

1 mango, 150 grs. Micuit foie gras, 50 grs. Mascarpone cheese, 50 grs. sugar, 1 natural yoghurt, Raspberry sauce, 3 thin slices of bread, Redcurrants and shallots.

Preparation:

1- Mix the Micuit foie-gras with the Mascarpone cheese and set aside.

2- Cut the mango into thin slices with a meatslicer, arrange the slices in the shape of a cross and at the centre place a whirl of the cheese and foie-gras cream.

3- Use a spatula or a knife to close the ravioli, turn them over and sprinkle them with sugar. Then caramelize with the torch.

4- Arrange the ravioli tidily on the plate. Between them, put the slices of bread, toasted beforehand in the oven. Place a few drops of raspberry sauce and natural yoghurt around the edges and decorate with redcurrants, shallots and a fresh leaf or two.

The Chef’s Secret:
“The recipe is based on foie-gras, and the secret lies in how it is made – above all the cooking temperature; with the right proportion of sugar, salt and black pepper we get a texture and a flavour with a lot of balance when the mango, foie-gras, cheese and caramelization all come together”.