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Higos rellenos de queso y cecina.

21/09/2016 3 min read 40 Comments


El romanticismo ha muerto.

O al menos así ha sido en mi caso.

¡Madre mía! Con lo que yo he sido….

Que podía ver «Sentido y sensibilidad» en bucle durante toda la tarde, hasta tres veces seguidas y quedarme más ancha que larga.

Y con las facultades mentales intactas, oiga!! (bueno, casi intactas…).
¡¡¡Y miradme ahora!!!

Esta mañana, sin ir más lejos, he vivido, por casualidad, un momento casi mágico. Un amanecer espectacular, a orillas del río y viendo como el cielo se teñía de rojos y rosas mientras una increíble bandada de pájaros pasaba sobre mí para poner el broche de oro a un momento tan especial… y yo en lo único que podía pensar era en que, como a todos los pájaros les diese por, ya sabéis…vamos que como se pusieran a descargar misiles todos al mismo tiempo ¡me iban a poner fina-filipina!

¡¡Ea!! Esa soy yo.

¡Derrochando amor desde primera hora de la mañana!
He de decir en mi defensa que el madrugón tampoco ayuda a ponerte tierna precisamente.

Todo esto os lo cuento para que veáis que últimamente soy una chica dura, que no me emociono fácilmente con cualquier cosa.


Y sin embargo… Hay momentos en los que toda mi sensibilidad sale a flote:

Cuando llegan estas fechas y se que por fin vamos a encontrarnos de nuevo.

Que lo nuestro será breve pero intenso porque voy a aprovechar este tiempo al máximo…

Cuando el verano llega a su fin, se que es nuestro momento.

Y cuando la espera ya se hace insoportable, cuando creo que no aguantaré ni un día más, es entonces cuando, un día como cualquier otro, llego a la frutería…

¡Y por fin han llegado los higos!

(O qué os pensabais….)
Y es que durante la temporada los utilizo muchísimo, se me ocurren mil recetas para disfrutarlos, y el resto del año los echo terriblemente de menos…

Así que, antes de que termine la temporada, quiero traeros esta receta, que este año hemos hecho en casa muchísimas veces y que nos encanta.

Es rapidísima de preparar y la combinación del dulce de los higos y la miel con el punto fresco del queso crema y el toque ahumado de la cecina y el pimentón, me parece deliciosa.

Así que sin más, vamos a por la receta!!
Preparación:

En primer lugar lavamos bien los higos, ya que vamos a comerlos con piel, y les cortamos el rabito.
A continuación hacemos un corte en cruz sobre cada higo, sin llegar a la base, es decir sin cortarlos del todo.
Ponemos una cucharadita, más o menos colmada, según nos guste, de queso crema en el interior de cada higo.
Cortamos las lonchas de cecina a la mitad y ponemos media loncha dentro de cada higo.
Unimos las 4 puntas de cada higo para que quede lo más cerrado posible, rociamos con un chorrito de miel (al gusto) y espolvoreamos con pimentón…

Y a disfrutar!!!
Notas:
Si lo preferís, podéis sustituir la cecina por jamón, aunque personalmente prefiero hacerlo con cecina, por el puntito ahumado que proporciona.

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