ELABORACIÓN DE SOLOMILLO DE JABALÍ EMPANADO CON QUESO Y CALABACÍN
Trituramos las cortezas de cerdo hasta conseguir un polvo de cortezas, le añadimos un poco de pimentón y reservamos en un cuenco.
Batimos los huevos en un bol y reservamos.
Cortamos el queso fresco en daditos y reservamos.
Hacemos unos escalopes con el solomillo de jabalí, los pasamos por el huevo, después por el polvo de cortezas y lo freímos en abundante aceite bien caliente.
Cogemos el calabacín, lo cortamos en láminas y lo salteamos con un poco de aceite hasta que queden al dente.
Colocamos el solomillo empanado en un plato y lo guarnecemos con el calabacín y el queso fresco. Decoraremos el plato con un poquito de puré de calabacín.
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mañana cuando me pase por tu tienda te informo de donde
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donde se compra el jabali?
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