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
For the amaranth:
1) Prepare a syrop boiling 2 liters of sugared water with all the spices, peel of orange, peel of lemon and peel of red apple. Keep it in infusion like a tea for about 10 minutes.
2) Filter the syrop.
3) Chop vegetables as for a regular soup and let them boil in the syrop in different pans according to the different cooking time of the vegeatbles.
4) Repeat the same procedure for the fruits (except for the red fruits) paying attention that they don’t cook too much and keep them crunchy.
5) Mix all the ingredients together and put them in a soup plate.
6) Decorate with red fruits, spices, flowers and olive flavored with vanilla and garnish wih white chocolate in flakes.
For the amaranth:
1) Prepare a syrop boiling 2 liters of sugared water with all the spices, peel of orange, peel of lemon and peel of red apple. Keep it in infusion like a tea for about 10 minutes.
2) Filter the syrop.
3) Chop vegetables as for a regular soup and let them boil in the syrop in different pans according to the different cooking time of the vegeatbles.
4) Repeat the same procedure for the fruits (except for the red fruits) paying attention that they don’t cook too much and keep them crunchy.
5) Mix all the ingredients together and put them in a soup plate.
6) Decorate with red fruits, spices, flowers and olive flavored with vanilla and garnish wih white chocolate in flakes.
25 mins
12 mins
