Foie a la Plancha con Manzana

Foie a la plancha is Basque, a pintxo from the Donostia bar counter and the Nueva Cocina Vasca, not an old farmhouse stew and not a sweet little canapé pretending to be grand. It is thick foie, a hot iron surface, apple underneath to catch the fat, and salt. That is enough.

The method that decides it is heat. The plancha must be properly hot before the foie touches it, because you need browning in seconds, not a slow melt into the pan. Cut the foie thick, chill it hard, dry it well, and sear it fast. If you stand there admiring it, you'll lose it. Foie has no patience for nerves.

If you can't find fresh whole foie gras where you are, buy good frozen raw escalopes from a serious butcher or specialty shop and thaw them overnight in the refrigerator. Don't use pâté, mousse, or torchon; those are already cooked or worked, and they won't sear into this pintxo. No hace falta haber pisado España. You need the right cut, a hot pan, and the discipline to stop on time. Siempre sale, si lo sigues.