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