Recipes by Cullera de Boix

Foie with ‘calçots’, apple and ham

Difficulty level: easy

Diners: 4

Preparation time: 40'


  • 4 foie slices of 90g each
  • fine salt
  • ground black pepper
  • 20 grilled onions ('calçots') clean
  • 1 grated green apple
  • 120 g sautéed ham
  • 2 tablespoons reduced background chicken tied with a little butter
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Select the foie in a pan red well and cook it for two faces. Season it.

In a bowl, place the onions, briefly sautéed foie above, a little grated apple on top and ham sauteed.

Cover it around with the reduced meat background.

The «calçotada», with glamour

«Calçotades» can be crowded or you can enjoy a different way with this recipe.

In February we are in the midst of «calçots» (onions) and there are many ways to eat it. The Cullera de Boic chef, Xavier Matarrodona, suggests a recipe that turns «calçotada» into a luxury salad, because accompanies it with foie gras, apple and ham. An example of how to prepare and taste these onions without leaving the kitchen a mess and giving a glamorous touch about the consumption of this winter vegetable.

The Cullera de Boix chef turns this tradition into an opportunity to show off to friends and family without smoke filling the kitchen.

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