- Iberic secret
- Salt and pepper
- Pedro Ximénez Sauce with raisins
- Spread the secret with the sauce and let it cook for at least 10 min. While we spin the spinach with oil salt and pepper and cherries previously stripped.
- Once the secret is macerated, we remove the sauce and make the secret, when it has taken color add the PX sauce and we finish by glaze.
- We decorate the secret with cherries and spinach.