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.
40 min
min
40 mins
1) Blend or crush the biscuits to a powder.
2) Mix them with the fruits, spices and 2 tablespoons of water.
3) Cut the kataifi pastry into portions, put some of the fruit mixture on one end of each portion and roll the pastry up tightly to form a small cylinder.
4) Brush with some melted butter and cook the in the oven for 15 minutes at 180ºC or until they are brown.
5) Separately, make the a thin syrup at (103º).
6) Once cooled, cover the kataifi in syrup and leave for 3-4 hours.
7) Serve alone, with ice cream or fresh fruit.
1) Blend or crush the biscuits to a powder.
2) Mix them with the fruits, spices and 2 tablespoons of water.
3) Cut the kataifi pastry into portions, put some of the fruit mixture on one end of each portion and roll the pastry up tightly to form a small cylinder.
4) Brush with some melted butter and cook the in the oven for 15 minutes at 180ºC or until they are brown.
5) Separately, make the a thin syrup at (103º).
6) Once cooled, cover the kataifi in syrup and leave for 3-4 hours.
7) Serve alone, with ice cream or fresh fruit.
25 mins
12 mins
