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.
10 min
min
10 mins
1) Put the hazelnuts in a blender or food processor until the mixture is finely chopped (creamy consistency).
2) Toast the bread slices, spread the hazelnut butter and top with mango slices and chia seeds.
1) Put the hazelnuts in a blender or food processor until the mixture is finely chopped (creamy consistency).
2) Toast the bread slices, spread the hazelnut butter and top with mango slices and chia seeds.
15 mins
15 mins
