• 10 thin slices of soft Mahón-Menorca cheese
• 250g foie mi-cuit

Preparation

• Purée the mi-cuit foie in a blender until it is a creamy texture.
• Cut the cheese in fine slices using a slicing machine and lay out the slice on a flat surface.
• Using a pastry bag, place the foie in the middle of the cheese slice and wrap it up using the same procedure as for traditional cannelloni.
• Keep the cannelloni in the fridge and once cool cut then to the desired length.
• To finish; season with a few grains of sea salt and serve slightly warmed.