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.
9 hour
min
9 hrs
1) Crush the almonds, blend them with water and strain.
2) Heat the water over a low heat for 30 minutes and keep stirring until it takes on a thick consistency.
3) Extend this almond dough between 2 pieces of oven paper.
4) Form the dough into the shape of a tile and allow to dry for 8 hours at 40 degrees Celsius.
5) Presentation: Carefully place the tempered caviar on the tile and serve.
1) Crush the almonds, blend them with water and strain.
2) Heat the water over a low heat for 30 minutes and keep stirring until it takes on a thick consistency.
3) Extend this almond dough between 2 pieces of oven paper.
4) Form the dough into the shape of a tile and allow to dry for 8 hours at 40 degrees Celsius.
5) Presentation: Carefully place the tempered caviar on the tile and serve.
50 mins
10 mins
