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.
min
min
1) Put the garlic, macadamia nuts, breadcrumbs, oil, vinegar, salt and water in a blender. Blend until you get a smooth liquid with a bit of body.
2) Brochette: dissolve the tempura flour in the iced water. Dip the dried fruits in it and then fry them in plenty of hot oil. Allow to cool a little then make up the brochettes by alternating the two fruits on wooden skewers.
3) Serve the soup in glasses topped with the brochette.
1) Put the garlic, macadamia nuts, breadcrumbs, oil, vinegar, salt and water in a blender. Blend until you get a smooth liquid with a bit of body.
2) Brochette: dissolve the tempura flour in the iced water. Dip the dried fruits in it and then fry them in plenty of hot oil. Allow to cool a little then make up the brochettes by alternating the two fruits on wooden skewers.
3) Serve the soup in glasses topped with the brochette.
25 mins
15 mins
