<center>𝑰𝑵𝑮𝑹𝑬𝑫𝑰𝑬𝑵𝑻𝑺:</center>

>>1 𝘱𝘪𝘰𝘯𝘰𝘯𝘰 𝘥𝘪𝘴𝘤
2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘰𝘧 𝘢𝘭𝘮𝘰𝘯𝘥𝘴

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙛𝙞𝙡𝙡𝙞𝙣𝙜:

>>500 𝘨𝘳 𝘰𝘧 𝘴𝘬𝘪𝘮 𝘳𝘪𝘤𝘰𝘵𝘵𝘢
1 𝘨𝘭𝘢𝘴𝘴 𝘰𝘧 𝘤𝘰𝘧𝘧𝘦𝘦 𝘭𝘪𝘲𝘶𝘦𝘶𝘳
100 𝘨 𝘰𝘧 𝘪𝘤𝘪𝘯𝘨 𝘴𝘶𝘨𝘢𝘳
1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘰𝘧 𝘤𝘰𝘤𝘰𝘢
30 𝘨𝘳 𝘰𝘧 𝘵𝘰𝘢𝘴𝘵𝘦𝘥 𝘢𝘯𝘥 𝘤𝘩𝘰𝘱𝘱𝘦𝘥 𝘢𝘭𝘮𝘰𝘯𝘥𝘴
150 𝘨𝘳 𝘰𝘧 𝘤𝘭𝘦𝘢𝘯 𝘴𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘪𝘦𝘴


<center>![image.png](https://cdn.steemitimages.com/DQmdqWhwsBVpxHAosChmbpBYURUBZ7LAWkei2SqJT76nJPc/image.png)
[Source](https://www.aarp.org/espanol/cocina/recetas/info-2014/lomo-cerdo-james-tahhan.html)</center>

- Line a half round mold with cling film, spray it with vegetable spray and sprinkle it with the almonds

- Spread the pionono, remove the paper, cut its 2/3 parts, place them in the mold

- Refrigerate while preparing the filling, reserve the remaining dough


<center>![image.png](https://cdn.steemitimages.com/DQmX1yb24tMNCDRXeC1vnNx9XoVGtnG6fhJ7nddd1oKaf8w/image.png)
[Source](http://2.bp.blogspot.com/-WB2-LgLQGy8/TZs--reRe_I/AAAAAAAAAGE/TwcJWCnFNUs/s1600/enrollado+de+cerdo+con+almendras.jpg)</center>

- Beat the ricotta with the icing sugar and then pour the liquor, divide the preparation in half, add the cocoa to one of the parts and the chopped strawberries to the other

- Fill the mold with the two alternate creams, cover with the rest of the pionono and wrap with adhesive paper

- Keep overnight in the freezer, remove, unmold and serve


<center>![image.png](https://cdn.steemitimages.com/DQmdcsUApYE96aKtun4UssCPLqJ1YLWzkZCZPkUqzQqWCVt/image.png)
[Source](https://recetasoster.com/recetas/enrollado-de-carne-con-queso-cabra-almendras-tomates-secos-y-ensalada-de-rabanos/)</center>