Croissant or Pan Brioche with Iberico Ham, Porcini Mushrooms and Orange Ricotta

Method

1. Clean fresh porcini mushrooms thoroughly with a damp paper towel to remove all soil. Slice thickly (about 1 cm).
2. In a large pan, heat abundant olive oil with a generous amount of whole garlic cloves (crushed). Add the mushroom slices in a single layer. Season with salt and pepper. Cook until golden and tender, adding fresh mint (mentuccia) near the end. Remove from heat.
3. Prepare the orange ricotta: in a bowl, mix sheep's milk ricotta with a little water to soften, freshly grated orange zest, a squeeze of orange juice, and black pepper. Adjust salt if needed.
4. For the women’s version: cut pan brioche into small rounds or squares. Toast in a pan with a knob of butter until golden on both sides.
5. For the men’s version: split a croissant and toast it in the same pan with butter until crisp.
6. Assemble: spread a generous spoonful of orange ricotta on each toasted bread piece. Top with sautéed porcini mushrooms and a slice of Iberico ham (bellota). Garnish with a small mint leaf. Serve as tapas.