30g of Peruvian pork loin
30g of smoked Peruvian chicken breast
30g of Peruvian prosciutto
1/2 yellow bell pepper diced
1/2 red bell pepper diced
1/2 cup of chopped fresh parsley
1/2 cup of chopped fresh cilantro
1 slice of pineapple diced
2 slices of lean turkey breast
30g of Peruvian pork loin
30g of smoked Peruvian chicken breast
30g of Peruvian prosciutto
1/2 yellow bell pepper diced
1/2 red bell pepper diced
1/2 cup of chopped fresh parsley
1/2 cup of chopped fresh cilantro
1 slice of pineapple diced
2 slices of lean turkey breast
Grind the three types of meat in a meat grinder, combine with yellow and red bell peppers, parsley, cilantro, and pineapple
Remove from grinder and knead until well homogenous. Reserve
Place one slice of turkey breast inside a 5cm deep mold, lining the sides and bottom with it
Fill the cavity that forms with the meat paste reserved and place another slice of turkey breast on top
Carefully remove from mold and serve.
