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Se deshuesa la carne y se saltea hasta que quede con un bonito tono dorado y se reserva. A continuación, se pone el beicon cortado en tiras y se cocina hasta que quede crujiente. En un plato se pone el mézclum de lechugas, los tomates cherry y otros brotes. Se añade el Cordero de Navarra, el beicon y se napa con el yogur y salsa de queso previamente mezclados.
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Edificio Peritos | 31610 Villava
Phone. ++948 01 30 45
Email: info@reynogourmet.com
