Receta Pork fillet black nebrodi cooked at low temperature in a pistachio crust and hazelnut flavored with black truffle pasta sauce mara in Modica

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The fillet of Pork Black Nebrodi has a sweet flesh and rich in fat, fruity taste (thanks feeding these animals, berries and fruits).

 
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Ingredientes

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  • 1 kg of pork tenderloin Nebrodian black
  • 500 gr. pistachios and hazelnuts from Piedmont
  • 200 gr. pasta bitter Modica
  • 200 gr. brown background
  • 100 gr. raisin in Pantelleria
  • 1 egg white
  • extra virgin olive oil production nocellara Belice "chef Andrea Matranga"
  • juniper berries, pink pepper and rosemary, Manderino powder, lemon thyme,
  • black truffle, hazelnut oil, all to taste.

Direcciones

  1. Stuffed with black truffle Piemontese and let it marinate for 6 hours with the raisin Ustica, with powder Tangerine and lemon thyme.
  2. Then simmer for 1 hour under vacuum and at low temperature (63 °) and then brown it in a hot pan.
  3. Breaded with Raffadali of pistachios and hazelnuts from Piedmont and bake for 10 minutes at 180 degrees.
  4. Serve the thread on a sauce made from the marinade juices and wine sweet and bitter defined with the pasta.
  5. The dish is served with crispy bacon of the piglet Black Nebrodi.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 36g
Calories 179  
Calories from Fat 103 58%
Total Fat 11.93g 15%
Saturated Fat 3.59g 14%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 11mg 0%
Potassium 263mg 8%
Total Carbs 15.65g 4%
Dietary Fiber 2.3g 8%
Sugars 10.01g 7%
Protein 4.54g 7%
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