Sauté the boletus with a little oil until they take a dark color.
Add garlic and parsley, finely chopped
The Torta del Casar is added and flambéed with Pedro Ximénez. Let it reduce until the sauce thickens and we will put to point of salt.
Prepare a crunchy ham by placing the slice on the grill until dry.
To serve it, put the boletus on the plate and prick the crispy one and draw a line with the excess sauce.