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Solomillo ibérico con alcachofas en salsa de choriceros
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Ingredients
- 1100 - 1200 g de alcachofas frescas (600 g limpias)
-
10
ramitas de perejil fresco
or ½ limón - 120 g de cebolla roja en cuartos
- 2 dientes de ajo
- 50 g de aceite de oliva
- 2 solomillos de cerdo ibérico, cortados en 8 medallones de 3 cm (aprox. 600 g)
- 8 lonchas de beicon (aprox. 150 g)
- 50 g de pulpa de pimiento choricero
- 100 g de vino tinto
- 200 g de agua
- 1 cucharadita de sal
- 1 cucharada de maicena (disuelta en 50 g de agua fría)
- Nutrition
- per 1 ración
- Calories
- 1329 kJ / 318 kcal
- Protein
- 30.39 g
- Carbohydrates
- 5.85 g
- Fat
- 19.23 g
- Fibre
- 10.01 g
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