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

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

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

Рейтинг: 5/5
Avg. 5/5 3 голоса
  Италия Italian
  Порций: 1

Ингредиенты

  • 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.

Инструкции

  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.