Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
A delicious and simple recipe full of contrasts. These sauteed broccoli stems fuse with Mediterranean and Asian flavors. The probiotic qualities of the miso and hazelnut sauce make this dish a recipe for any occasion.
20 min
min
40 mins
1. To make the sauce, dissolve the miso paste in water, add the apple cider vinegar and mix well.
2. Chop the tomatoes and add them to the miso mixture together with the garlic, paprika and oil. We mix lightly.
3. Chop the hazelnuts with a knife or mortar until small pieces remain and add them to the mixture along with the salt. Mix well and set aside.
4. To make the broccolini, heat a pan with the olive oil. When hot, add the bimi and sauté for 5-6 minutes, moving constantly.
5. Add water, cover and cook another 7-8 minutes until the water has evaporated.
6. Season with salt and pepper and serve topped with the sauce.
1. To make the sauce, dissolve the miso paste in water, add the apple cider vinegar and mix well.
2. Chop the tomatoes and add them to the miso mixture together with the garlic, paprika and oil. We mix lightly.
3. Chop the hazelnuts with a knife or mortar until small pieces remain and add them to the mixture along with the salt. Mix well and set aside.
4. To make the broccolini, heat a pan with the olive oil. When hot, add the bimi and sauté for 5-6 minutes, moving constantly.
5. Add water, cover and cook another 7-8 minutes until the water has evaporated.
6. Season with salt and pepper and serve topped with the sauce.
15 mins
15 mins
