• Jamon Serrano (slice) ---18pcs
• Chicken (Thin sliced breast) ---2pcs
• Grated cheese ---Moderate
• Banana ---Moderate
• Bechamel sauce ---Moderate
• Salt ---Moderate

1. Cut Jamon Serrano into 2 square pieces.
2. Thin slice banana up to the thickness of sliced Jamon Serrano.
3. Thin slice chicken as well. Salt and slightly bake.
4. Make light Bechamel sauce.
5. Spread Bechamel sauce to bakeware. Put Jamon Serrano, Banana and Chicken on it. Repeat these processes and finish with Jamon Serrano layer on top.
6. Cover the top with Bechamel sauce. Put grated cheese and grill.

• Fuet D'Olot ---1pc
• Egg ---4pcs
• Onion ---1pc
• Green pepper ---1pc
• Red bell pepper ---1/2pc
• Courgette ---1pc
• Garlic ---2pcs
• Parsley ---1bunch
• Flour ---2teaspoon
• Water or vegetable stock ---500cc
• Virgin olive oil ---100cc
• Oolive oil (for fry) ---200cc
• Solt ---Moderate

1. Dice-cut onion, green pepper, red bell pepper and courgette and fry them by oiled frying pan. Remove them once heated.
2. Make fried egg. Fry round-sliced Fuet D'Olot.
3. Fry chopped garlic with olive oil. Add flour before garlic is brownish and fry carefully not to be over heated.
4. Add water or vegetable stock and stir till slightly thickened.
5. Put salt and chopped parsley, boil for a minute.
6. Put sauce in plate. Place prepared fried egg, Fuet D'Olot and vegetables.

* You can use Kikon or Chorizo Sarta instead of Fuet D'Olot.

• Chorizo Sarta ---700g
• Olive oil ---2teaspoon
• Garlic(chopped) ---2pcs
• Fresh harb ---4teaspoon

1. Round slice Chorizo Sarta.
2. Put sliced Chorizo Sarta in frying pan. Fry 5 minutes on medium fire till it is colored.
3. Remove Chorizo Sarta. Drain oil.
4. Clean up frying pan by paper towel. Put olive oil and heat up by low to medium fire. Add Chorizo Sarta, garlic and, herb and Stir-fry till they are heated.