INGREDIENTS 
- Lombardi
- ½ Apple Juice
- Pine nut
- Black pepper
- Salt
- Patio de Viana Picual Extra Virgin Olive Oil
ELABORATION
Cut the lombardy in tiny slices and put it in an oven tray, with little oil drops, during 25 minutes at Fº 356
Once finished we place the lombardy in a dish spread with pine nuts and pepper and dressed with apple juice and Patio de Viana Picual EVOO