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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). Ingredients
- 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.
Directions
- 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.
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